Michelle's FreeFrom brown rice risotto
Corn, dairy, egg, gluten, lactose, nightshade, nut, soya & wheat free
I devised this to go with my lovely butternut and aubergine 'stew' – but it is a very useful basic risotto which will go with almsot anything – and to which you could add extra, nuts, tofu, cold meat or smoked fish to make a main course dish.
3 tbsp olive oil
Heat the oil in a wide and add the chopped onion and mushroom. Cook fairly briskly for around 5 minutes or until the onion is starting to soften and colour.
Serves 4– 6 depending on whether as a vegetable or a main course - per portion
223Calories 13g Protein
Good Source – Copper