The intake of plant foods capable of lowering blood sugar or stimulating insulin production is essential for diabetics. This diabetic risotto recipe features both diabetes-friendly foods – insulin-rich artichoke and low glycemic index doongara rice, which I am going to put in the center stage as a diabetic entrée dish today.
Artichoke (also known as Agathi flower, a tuberous root with a top like a sunflower) is beneficial to diabetics attributes to its high insulin content, which is much sought after for a insulin-deficient diabetics patient. Insulin is a protein hormone secreted by pancreas in response to the detected increase in blood sugar to enable the uptake and storage of glucose (sugar) from the blood stream into the cell.
While the short-grained arborio rice is traditionally used in a risotto, we chose to use the longer-grained doongara rice in this diabetic recipe because it has both a lower GI rating and is more amenable to being cooked with the liquids added all at once.
Preparation time 10 minutes
Cooking time 25 minutes
Serves 6
Artichoke Risotto Recipe | Diabetic Main Meal Recipes | Diabetes Entrée
Ingredients :
2 teaspoons olive oil
1 medium brown onion (150g),chopped finely
3 cloves garlic, crushed
6 green onions, sliced thinly
2 cups (400g) doongara rice
¾ cup ( 80ml) dry white wine
1½ cups (375ml) chicken stock
3 cups (750ml) water
400g can artichoke hearts, drained, sliced thinly
½ cup (40g) finely grated parmesan
Method :
- Heat oil in large saucepan; cook brown onion, garlic and half the green onion, stirring, until brown onion softens. Add rice, wine, stock and the water; bring to a boil. Simmer, covered, 15 minutes, stirring occasionally.
- Stir in artichokes, cheese and remaining green onion; cook, stirring, about 5 minutes or until artichokes are heated through.
Nutritional facts per serving :
1353kJ (323 cal): 4.5g total fat (1.2g saturated fat); 37g carbohydrate; 1.8g fiber; medium GI
More Healthy Easy Diabetic Main Meal Menu & Diabetic Entrée Recipes >>