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Quirky Cooking

Brown Rice Mushroom Risotto with Macadamia Cheese

QuirkyJo by QuirkyJo
March 15, 2012
in Breakfasts, Dinners, Gluten Free, Lunches, Nuts, Thermomix, Vegan, Vegetables, Vegetarian, Wholefood
20
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Brown Rice Mushroom Risotto with Macadamia Cheese - Quirky Cooking
 

Risotto is a family favourite around here, perfect for that quick meal when you can’t be bothered cooking. (At least, it is when you have a Thermomix.) But too much white rice is not a good thing, so I decided to try making a brown rice risotto the other day. It was delicious – nutty, full of flavour, and very filling. My family aren’t usually all that keen on brown rice, but they gobbled this up and asked for seconds! It takes a fair bit longer than regular risotto, but that’s not really a big deal when your Thermomix is doing all the stirring and cooking for you… you can just put your feet up and relax until it calls you for dinner.

I love to serve this macadamia nut ‘cheese’ with this risotto – it makes all the difference! The risotto becomes creamy and nutty and ‘cheesey’ – it’s a perfect match for the brown rice. Even if you usually enjoy parmesan on your risotto, try this and see what you think. You can also bake some pumpkin pieces and raw baby spinach to stir through once it’s cooked for extra flavour. Enjoy!

Note: You can find Fine sea salt, Aussie Kibble Pepper and Organic Garlic for this recipe in my online store!

 
Brown Rice Mushroom Risotto with Macadamia Cheese
2014-07-08 09:29:43
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Ingredients
  1. 1/2 a brown onion
  2. 2 cloves of garlic
  3. 30g ghee or extra virgin olive oil
  4. 200g sliced mushrooms (a mixture is nice)
  5. 350g brown rice
  6. 2 Tblspns vegetable stock paste
  7. 1100g water
Instructions
  1. Chop onion and garlic in Thermomix for 3-5 seconds on speed 5
  2. Add ghee or oil and cook at 100 degrees for 3 minutes, speed 1
  3. Add the remaining ingredients and cook at 100 degrees for 50 minutes, reverse, speed 1 1/2 and a dash of truffle oil if you have some!
  4. Pour the risotto into your Thermoserver, stir through a couple of handfuls of baby spinach, and place the lid on to finish it off to a perfect consistency. Then rinse the bowl to make the macadamia 'cheese'.
Notes
  1. If you're in a hurry and can't be bothered nicely slicing the mushrooms, just chuck them in after you saute the onion and give them a quick chop on speed 3-4, just for a few seconds. That's what I did with the risotto in the photo.
Quirky Cooking https://www.quirkycooking.com.au/
 
Macadamia Cheese
2014-07-08 09:40:48
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Ingredients
  1. 1 cup of raw macadamias
  2. 1 Tblspn lemon juice
  3. 2 Tblspns savoury yeast flakes
  4. 1 tsp onion powder
  5. 1/2 tsp sea salt
Instructions
  1. Mix all ingredients in Thermomix on speed 6 for a few seconds, just until a crumbly consistency is reached. Don't overprocess, or you'll have cream cheese!
  2. To serve the risotto, stir through a couple of handfuls of the macadamia cheese, then sprinkle some on top of each individual serving. You can also stir through some small pieces of baked pumpkin, or serve alongside.
Quirky Cooking https://www.quirkycooking.com.au/
 

 

Tags: brown ricedairy freeDinnersGluten FreemushroomrisottoThermomixVeganVegetarian
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Comments 20

  1. Pingback: Marinated Beetroot & Spinach Salad | Quirky Cooking
  2. Laura Draper says:
    7 years ago

    Hi there!

    Please could you tell me approx how many people this recipe would feed? Thank you!

    Reply
    • QuirkyJo says:
      7 years ago

      Hi Laura – This should feed 6 people, with a small side dish of salad or veggies. Remember risotto is pretty filling:)

      Reply
  3. Geetha says:
    7 years ago

    i love this risotto, is there any way to sub in cauliflower for a grain free version?

    Reply
    • QuirkyJo says:
      7 years ago

      Hi Geetha – no, I don’t think this would work with it being an all in one bowl meal. Sorry 🙂

      Reply
  4. Katie says:
    7 years ago

    Hi Jo. I am having friends over for dinner soon, one is vegan and another has diabetes. I can tell this is a vegan friendly dish, would it also be appropriate for a diabetic diet?

    Reply
  5. Lizzy says:
    7 years ago

    Just wondering if I can freeze this 🙂

    Reply
    • QuirkyJo says:
      6 years ago

      It may dry out and not be the same texture so add more liquid when reheating.

      Reply
  6. Louise says:
    7 years ago

    How could I add in diced chicken breast to increase the protein content?

    Reply
    • QuirkyJo says:
      6 years ago

      There’s a chicken and mushroom risotto in my blog maybe try that one instead 🙂

      Reply
  7. Pingback: Bone Broths (Liquid Stocks) - Quirky Cooking
  8. Lou says:
    6 years ago

    Is there any way to add chicken in for protein? Or is it best to steam and shred some chicken and add it in at the end?

    Reply
    • QuirkyJo says:
      6 years ago

      You can add chicken in with the onions as they saute, about 200g, and reduce the rice by 100g.

      Reply
  9. Susie says:
    6 years ago

    Lovely! My whole family loved it! I also wanted chicken so I cooked 1kg seasoned chicken thighs in the Veroma above. Chicken was still partially frozen and I removed it about 10mins before the rice finished so it wouldn’t overcook. I sliced it and sprinkled the pieces over the rice, also adding in some baby spinach leaves. Yummo!

    Reply
  10. Eva says:
    3 years ago

    This was SO delicious! Even though I didn’t have macadamias (or any nuts, for that matter), it is exactly the perfect consistency, unfortunately I misread the instructions and so it burnt a bit, as I put it on Varoma temperature. I just LOVE your recipies! Thanks heaps, Jo!

    Reply
  11. Mikaela says:
    3 years ago

    Hi Jo – If i have pre soaked the rice would I just need to adjust the cooking time a little? Thanks, Mikaela 🙂

    Reply
    • QuirkyJo says:
      3 years ago

      I haven’t tried this one with soaked rice, you’ll probably need less water and less cooking time but I’m unsure of the details, sorry.

      Reply
  12. Renee says:
    2 years ago

    Hi! So keen to try this for a quick lunch while at work. Does the risotto freeze and reheat well?

    Reply
    • Quirky Cooking Team says:
      2 years ago

      Yes! When you reheat it it’s best to steam it to keep it moist, you can do this in the Varoma.

      Reply
  13. Pingback: Macadamia recipes for meat-free Mondays - Australian Macadamias

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Here’s part of the intro of my last podcast, “Creating Healthy Habits” - all about building new habits with tiny steps so they’re sustainable… then nurturing them so they grow and become an everyday part of your life. Tap on the link in my profile then on this video to watch the whole podcast.

You’ll find “Quirky Cooking Chats” on my YouTube channel, and also on Spotify and Apple and Google Podcasts. I’ve moved over to my own channel so this is kind of like “Season 2”! You’ll see 2 episodes so far on the new channel, with another being released tomorrow. Woo!! 🎉🎉🎉

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https://bit.ly/QCchatsyoutube

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I’ve had a few requests for the recipe for this I’ve had a few requests for the recipe for this delicious potato bake I shared in my stories on Monday - another amazing creation by my sister Joye. 😍 The lemon zest is a genius addition! So here it is, in her own words… she took a quick break from her gardening to write this down for us!! 😁🤗

✨Potato Bake✨

Equal amounts potato and sweet potato, peeled, sliced thinly, parboiled.
(I used 3 sweet and 3 regular)

Butter baking dish, layer potatoes.

Sauce:
1 cup cream
2 Tbsp natural yoghurt 
1/2 c chicken stock
1/2 tsp garlic powder 
1 tsp onion flakes
Zest of a lemon
Sprinkling of thyme
Salt and pepper, to taste

Mix together and pour over potatoes. Cover with grated cheese, bake etc

You'd have to adjust liquid amounts, so that it doesn't just coat it. It's got to be sitting in a puddle of it, so to speak.
————————————————

Yep, she’d rather be cooking or gardening than writing recipes 😄 so I’ll add some more details below in case you need it…

- If you don’t cope well with lactose, you could swap the cream for 24 hour sour cream and yoghurt*, or make cashew milk and use that without straining out the pulp so it slightly thickens, plus a little coconut yoghurt if you like. 

(*24 hour fermenting results in an almost completely lactose-free yoghurt/sour cream - tap on the link in my profile then on this photo for my 24 hour yoghurt and sour cream recipes and info). 

- Use as much cheese as you like, or leave it out if you’re dairy free. For dairy free, you could add a little non-fortified savoury yeast flakes to the sauce for a cheesy flavour - about two teaspoons.

- We used a 26x18cm dish.

- Oven temp was 180C (fan-forced) and it baked for about 30 mins (just until lightly browned).

Easy peasy! Enjoy 🤗🤗

https://bit.ly/24houryoghurtsourcream

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Let me know if you want a video how-to! 

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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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