Mushroom Arancini
- RECIPE MAKES: 4 arancini
- PREP TIME: 1 hour
- COOK TIME: 35 minutes
Heat the butter in a large pan over a medium heat and add the onion, mushrooms, garlic and chili and cook for 5 minutes or until soft.
Add the low protein rice and fry for a further 2 minutes.
Add half of vegetable stock and stir continuously allowing the liquid to be absorbed into the rice before adding the remaining stock.
Add the ProZero, continuing to stir until all the liquid is absorbed.
Season to taste.
Add the Mevalia Bread Mix and mix together.
Place in the fridge for 30 minutes or until cold.
Take a quarter of the mix and flatten in your hand. Place 1/4 of the Violife in the centre and fold it together to form a ball.
Pinch the top of the ball to create a teardrop shape.
Coat with the breadcrumbs and repeat with the rest of the mix.
Heat your deep fat fryer to 180°C according to manufacturer’s instructions.
Deep fry for 5-10 minutes until golden brown.
Transfer to a paper towel and allow to cool slightly.
Serving Suggestion:
Serve with a delicious salsa dip.
Top Tip:
Vary the vegetables in the risotto for a different flavour.
ProZero and Fate All-Purpose Low Protein Mix 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 Low protein rice
- 300ml Vegetable stock
- 200ml ProZero
- Salt and pepper to taste
- 50g Mevalia Bread Mix
- 20g Violife original flavour, grated
- 50g Mevalia Bread, blitzed into breadcrumbs
