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Quirky Cooking

Brown Rice Mushroom Risotto with Macadamia Cheese

QuirkyJo by QuirkyJo
March 15, 2012
in Breakfasts
19
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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!

 
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: dairy freeDinnersGluten FreeThermomixVeganVegetarian
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Comments 19

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

    Hi there!

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

    Reply
    • QuirkyJo says:
      6 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:
    6 years ago

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

    Reply
    • QuirkyJo says:
      6 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:
    6 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:
    6 years ago

    Just wondering if I can freeze this 🙂

    Reply
    • QuirkyJo says:
      5 years ago

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

      Reply
  6. Louise says:
    6 years ago

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

    Reply
    • QuirkyJo says:
      5 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:
    5 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:
      5 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:
    5 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:
    2 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:
    2 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:
      2 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:
    1 year 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:
      1 year ago

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

      Reply

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https://www.quirkycooking.com.au/2019/04/extra-puffy-brazilian-cheese-puffs-pao-de-queijo/
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Liver is one of the most nutrient-dense foods on the planet, providing anywhere between 10–100 times more nutrients in a single serving than a comparative serving of muscle meat. Benefits of adding liver to your diet include an impressive range of the vitamins and minerals that help to detox the body and build healthy bones and blood. However, many find it difficult to add liver to their diet as it has a different taste and texture to the muscle meats we are used to. Pâté is a great place to start! It’s deliciously creamy, and pairs well with crackers, crudites and breads as a dip or spread.  For kids with sensory issues, roll pate into balls for snacks – many children actually prefer this to meatballs or burgers if they find it difficult to chew meat. 

Ingredients:

4 garlic cloves, chopped
½ brown onion, chopped
2 large sage leaves, chopped, plus extra leaves for garnish if desired
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½ tsp fresh thyme leaves
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2 tsp organic red wine vinegar (optional)

The stovetop method is demonstrated in this video - it’s a really simple way to make pâté! If you have a Thermomix you can cook it as follows:

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Hello gorgeous people! 💙 It’s my birthday tod Hello gorgeous people! 💙 It’s my birthday today so I thought I might as well embrace it & share a few fun facts about me that you may not know... 😄😁

✨ Despite my public kinda life (books, speaking on stage, podcasts, cooking videos, social media, answering heaps of messages & emails every day...) I’m actually a bit of an introvert. No really! 😄 I hide away in my small country town on the Atherton Tablelands in FNQ (mostly in my kitchen or office) & prefer hanging out with friends at lakes & waterfalls rather than parties, big noisy groups of people, loud restaurants & busy shopping centres (they exhaust me)!

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Ok, so here’s great way to change up the veggies for dinner - use what you have (carrot, sweet potato, pumpkin, white potato, swede, broccoli, cauliflower, peas, zucchini...), lightly sauté & steam the veggies, then pour over some cashew milk (or milk, cream or sour cream), add some chopped pickles & boiled eggs, some grated cheese if you like, sprinkle with paprika and bake until browned. I sometimes serve this as a side dish, and sometimes as the main (or only 😄) dish! We love it. 

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If you’re looking for a bit of a “Gut Health 101” to help you understand the big picture of health, how gut health affects overall health, and how to improve your gut health (beginning with very simple steps), I highly recommend this free webinar!!

[Tap on this photo via the link in my profile to book your seat!]

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PS If you won’t be able to attend the webinar live, you can register and watch it later, when you have time. 😊

http://bit.ly/guthealthwebinar_april
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✨Base Recipes✨

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Raw Dairy Free Chocolate (dairy free, nut free): The old favoruite - a great base recipe to add to in any of the ways above! Find the recipe here: bit.ly/dairyfreechocolate

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Honey-Sweetened Marshmallow Recipe: In case you want to make rocky road! http://bit.ly/quirkymarshmallow

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To make the tahini dressing, whisk together:
- 90g hulled tahini
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- 1/4 tsp fine sea salt, or more to taste
- 2-3 Tbsp water
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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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