Mushroom and Fennel Risotto
- RECIPE MAKES: 2 portions
- PREP TIME: 10 minutes
- COOK TIME: 40 minutes
Heat the oil in a frying pan on medium heat.
Add the onions, pepper, mushrooms, fennel and garlic, cook for 5 minutes.
Stir in the low protein rice and cook for a further 1 minute.
In a jug, mix together the ProZero and the vegetable stock.
Using a small ladle add one ladle of ProZero mixture to the pan, stir continuously until the mixture has completely absorbed.
Repeat step 5 until all the mixture has been absorbed and the rice is tender with a creamy consistency. This will take about 25-30 minutes.
Stir through the Violife creamy original and serve.
ProZero is a food for special medical purposes and should be used under medical supervision.
This recipe has been specifically designed for a low protein diet.
Refer to labels for allergen and other product information.
- 2 tbsp Vegetable oil
- 50g Onions, finely chopped
- ½ Red pepper, finely chopped
- 100g Mushrooms, sliced
- 70g Fennel, sliced
- 1 Garlic clove, crushed
- 100g Mevalia rice
- 200ml ProZero
- 100ml Vegetable stock
- 50g Violife creamy original
