Mushroom Risotto with Konjac Rice

Serves one


1 tsp butter

1 bag of Konjac rice, rinsed

6 chestnut mushrooms, chopped small

3 scallions, chopped small

30g light philadelphia cheese

1 tbsp worcester sauce

1/2 tsp bouillon

Freshly ground black pepper

How to prepare:

  1. Sauté scallions and mushrooms
  2. Add rinsed Konjac rice and heat through
  3. Add the light philadelphia, and mix well
  4. Season with bouillon and worcester sauce
  5. Serve immediately

Calories per serving