Diet Cream Risotto
You can turn this into a pasta by adding noodles instead of rice! It also tastes great with wood ear or shiitake mushrooms!
Ingredients
Main ingredients
- Light Whole Grain Brown Rice Konjac 130 g
- Sangha High Protein Cheese 18 g
- Button Mushroom 70 g
- Liquid Allulose 1 spoon
- Low-Sugar Oyster Sauce 10 g
- Almond Breeze Unsweetened 170 ml
- Minced Garlic 1 teaspoon
- Beef Brisket 80 g
- Enoki Mushroom 50 g
- Onion 0.5 half (1/2) ea
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
48.91 g
46%
Protein
26.6 g
25%
Fat
14.14 g
30%
Cooking steps
-
1
Finely chop half an onion and also finely slice the enoki mushrooms.
-
2
Slice the button mushrooms and cut the beef into bite-sized pieces.
-
3
Drizzle olive oil in a pan, add 1 spoon of minced garlic and chopped onion, and sauté over low heat.
-
4
When the onion becomes translucent, add the mushrooms, 1 tablespoon oyster sauce, and 1.5 tablespoons allulose.
-
5
Add the beef, and when it’s mostly cooked, add the konjac rice. Stir-fry, then pour in 150ml Almond Breeze (over medium-low heat).
-
6
Add 1 slice of cheddar cheese, season with salt and pepper, and simmer until the mixture thickens.
