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Brown Rice Risotto with Leek, Mushrooms and Parmesan
JENNYA266208Ingredients
2Hours
340Calories
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Description
from SLOW COOKING FOR VEGETARIANS
Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 2 Tbsp. butter
- 1 leek (thinly sliced)
- 1 garlic clove (finely chopped)
- 225 grams brown rice (easy cook)
- 750 mL vegetable stock
- 225 grams chestnut mushrooms (thickly sliced or quartered)
- Parmesan cheese (needs a lot)
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Directions
- Preheat the slow cooker on high
- Heat the oil and butter in a pan, add the leek and garlic and cook, stirring occasionally, until softened but not browned.
- Stir in the rice, then add the stock and mushrooms and bring just to the boil. Transfer to the slow cooker and stir gently.
- Cover and cook on High for 1-1.5 hours, stirring gently after 1 hour, until the vegetables are tender and the rice is just soft.
- Serve topped with Parmesan Cheese
NutritionView More
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340Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories340Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium860mg36% |
| Potassium380mg11% |
| Protein8g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber3g12% |
| Sugars4g |
| Vitamin A20% |
| Vitamin C8% |
| Calcium8% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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