Method
Step 1
For the pesto, place the basil, garlic and oil in a blender and blitz until smooth, season to taste.
Step 2
For the risotto, add the pesto to a pan and cook for 2 minutes over a medium heat.
Step 3
Add the rice and cook for a further 3 minutes.
Step 4
Pour in 1/3 of the vegetable stock and stir continuously allowing the liquid to be absorbed into the rice, repeat this step 3 times until all of the vegetable oil has been absorbed and serve.
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
Ingredients
- 80g Fresh basil
- 4 Garlic cloves, peeled
- 4 tbsp Olive oil
- 100g Low protein rice
- 500ml Vegetable stock
Table
