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Barley risotto with beef broth and Parmesan rind

5 hours

Chickpea recipes

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Mediterranean

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

15 minutes

Avocado recipes

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Chicken recipes

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Cabbage recipes

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40 minutes

Burger recipes

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15 minutes

Butternut recipes

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Asian recipes

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Salad recipes

Brussels sprouts, potatoes and chicken tray bake

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Rice recipes

Parmesan-and-sesame rice with roast garlicky mushrooms

1 hour, plus chilling time

Parmesan-and-sesame rice with roast garlicky mushrooms

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 35 minutes

Cooking Time 1 hour, plus chilling time

Ingredients

300 g Woolworths risotto rice
2 cups chicken stock
150 g Parmesan
Sea salt and freshly ground black pepper, to taste
30 g sesame seeds, toasted
½ cup olive oil
8 brown mushrooms
4 cloves garlic
40 g kale, for serving
½ lemon, juiced
2 spring onions, sliced, for serving

Method

Cook the risotto with the stock according to package instructions, then cook for a further 10 minutes until soft but not disintegrating.
Remove from the saucepan and spread onto a tray to cool slightly, then grate over 100 g Parmesan and season to taste.
Wet your hands slightly and mould the rice into small patties while it is still slightly warm. Chill for an hour to set.
Grate the remaining Parmesan and sprinkle over the rice buns with some of the sesame seeds.
Heat 2 T olive oil in a wok and fry the rice patties in batches, Parmesan side down for 1–2 minutes, or until a golden crust forms. Remove from the wok and drain on kitchen paper.
Drizzle the mushrooms with 2 T olive oil and pan-fry in a separate pan with the garlic and seasoning for 5 minutes. Spoon over the buns. Blend the remaining sesame seeds with the remaining olive oil and spoon over the mushrooms. Drizzle the kale with the lemon juice. Serve the buns with the kale and spring onions.

Cook's note: You could lose the mushroom and stuff these buns with teriyaki beef or seared tuna with pickled ginger and wasabi instead.

You can swap the risotto rice for sushi rice, but don't use wild or brown rice - they aren't starchy enough to hold the patties together.

Browse more gluten-free recipes here.

Spinach lasagne

Kung pao chicken

Durban fish curry

Barley risotto with beef broth and Parmesan rind

Parsnip soup with sour cream and spiced crunchy chickpeas

Avo-and-orange watercress salad with homemade labneh and crispy dukkah pita shards

Ceviche with avocado and home-made tortilla chips

Juicy citrus chicken

Lamb meatball gyros with cabbage slaw and yoghurt dip

Broccoli with roast lemons and herb salsa

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

Risotto-stuffed squash with Parmesan and pancetta

Black rice with avocado and seared salmon

Brussels sprouts, potatoes and chicken tray bake

Parmesan-and-sesame rice with roast garlicky mushrooms

Parmesan-and-sesame rice with roast garlicky mushrooms

Ingredients

Method