Leek and Mushroom Risotto
- RECIPE MAKES: 2 Portions
- PREP TIME: 10 Minutes
- COOK TIME: 35 Minutes
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.
Stir rice into the pan, increase heat to medium and sizzle the rice for 1 minute.
In a jug combine, the ProZero with the vegetable stock.
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).
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
