Mushroom Risotto
- RECIPE MAKES: 2 portions
- PREP TIME: 20 minutes
- COOK TIME: 30 minutes
Place the butter in a large frying pan, over a medium heat and add the onion, mushrooms, garlic and chili.
Cook for 5 minutes or until soft.
Add the low protein rice and fry for a further 2 minutes.
Pour in half of vegetable stock and stir continuously, allowing the liquid to be absorbed into the rice before adding the remaining stock.
Add the ProZero and continue to stir, until all the liquid is absorbed.
Season to taste.
Serve with fresh steamed permitted vegetables.
Top Tip!
Add 50g grated Violife Original Flavour to the risotto when you add the ProZero for a cheesy kick!
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.
- 20g Butter
- 50g Red onion, finely diced
- 50g Mushrooms, finely diced
- 1 Garlic clove, minced
- ½ Red chili, finely chopped
- 100g Mevalia rice
- 300ml Vegetable stock
- 200ml ProZero
- Salt and pepper to taste
