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Risotto. Experiment
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<blockquote data-quote="alliebee" data-source="post: 633914" data-attributes="member: 39393"><p>After a tip from a low carber friend who swears she can tolerate arborio rice I've made a risotto mixed peppers and mushroom. I started off with butter and at the end of cooking time stirred a dollop of cream cheese and a godly handful of cheese...tested before eating at 5.8. And two hours later only 6.9...this frankly surprised me. But she says the butter cream cheese and cheese prevents the spike...and although risotto sounds strange for breakfast (admittedly) a bit late. Was so creamy. I couldn't wait to try it...I shall have this for tea in a little larger portion....its lovely when you find a food that doesn't spike you...god if I eat porrige. I can zip up into the teens!</p></blockquote><p></p>
[QUOTE="alliebee, post: 633914, member: 39393"] After a tip from a low carber friend who swears she can tolerate arborio rice I've made a risotto mixed peppers and mushroom. I started off with butter and at the end of cooking time stirred a dollop of cream cheese and a godly handful of cheese...tested before eating at 5.8. And two hours later only 6.9...this frankly surprised me. But she says the butter cream cheese and cheese prevents the spike...and although risotto sounds strange for breakfast (admittedly) a bit late. Was so creamy. I couldn't wait to try it...I shall have this for tea in a little larger portion....its lovely when you find a food that doesn't spike you...god if I eat porrige. I can zip up into the teens! [/QUOTE]
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