Low Carb Mushroom & Thyme Risotto
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Discover a delicious low carb mushroom and thyme risotto recipe made with Qetoe Rice. Creamy, keto-friendly, and perfect for healthy comfort food lovers. Ready in minutes!
Ingredients
- 1 pack Qetoe Rice
- 1 tbsp olive oil or butter
- 1 small brown onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp fresh thyme leaves (plus extra for garnish)
- 200g mixed mushrooms, thinly sliced
- 1/4 cup dry white wine (optional)
- 1/2 cup chicken or vegetable stock
- 1/2 cup cream (or cream + unsweetened almond milk)
- Salt & cracked black pepper, to taste
- 2 tbsp grated Parmesan (plus extra for serving)
Directions
- Cook the Qetoe Rice using the absorption method: cover with boiling water, soak 5 minutes, drain excess.
- Sauté onion, garlic, and thyme in olive oil or butter until soft.
- Add mushrooms, cook until caramelised (5–6 mins).
- Deglaze with white wine; simmer until mostly evaporated.
- Add stock and cream, simmer until thickened (3–4 mins). Season.
- Fold in cooked Qetoe Rice, warm through (1–2 mins).
- Stir in Parmesan, serve with extra thyme and cheese.
