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Leek and Mushroom Risotto

  • RECIPE MAKES: 2 Portions
  • PREP TIME: 10 Minutes
  • COOK TIME: 35 Minutes
  • THIS RECIPE IS EXCHANGE FREE

0.00
Exchanges
260.00
Calories
Step 1

Heat vegetable oil in large saucepan over a low heat. Add onions, mixed peppers, mushrooms, garlic and leeks to the pan and sauté 2 minutes.

Step 2

Stir rice into the pan, increase heat to medium and sizzle the rice for 1 minute.

Step 3

In a jug combine, the ProZero with the vegetable stock.

Step 4

Add a small ladleful of stock/ProZero mixture to the pan at a time, keep stirring until completely absorbed. Continue to add the stock until all is used and the rice is tender and has a creamy consistency (this will take 25-30 minutes).

Step 5

Divide into two portions and top with chopped coriander.

Top tip:

Top with Violife Parmesan for an extra creamy taste.

This recipe has been specifically designed for a low protein diet.

Refer to labels for allergen and other product information.

Calories and exchanges are calculated per portion.

LLW, a guide to healthy PKU living.

  • 100g Low protein rice
  • 5ml Vegetable oil
  • 50g Onions, thinly sliced
  • 70g Mix peppers, sliced
  • 70g Mushroom, sliced
  • 1 Garlic clove, crushed
  • 70g Leeks, sliced
  • 200ml Vegetable stock
  • 100ml ProZero
  • 25g Coriander, chopped or 3 pinches dried coriander