Vegetable Risotto
- RECIPE MAKES: 2 Portions
- COOK TIME: 35 Minutes
Heat the butter in a large pan over a medium heat and add the onion, leek and garlic.
Fry for 5 minutes or until soft.
Add the spices and tomato purée and cook for another 5 minutes.
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 of the liquid is absorbed.
Add the leftover vegetables and stir thoroughly.
Season to taste and remove cinnamon stick prior to serving.
ProZero is a food for special medical purposes and must 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
- 40g Onion, peeled and finely chopped
- 40g Leek, finely chopped
- 1 Garlic glove, minced
- 1 Chili, chopped
- 3 Cardamom pods
- 1 stick of Cinnamon
- 2 tbsp Coriander, chopped
- 1 tsp Curry powder
- 1 tsp Tomato purée
- 100g Low protein rice
- 300ml Vegetable stock
- 200ml ProZero
- 200g Leftover permitted vegetables
- Pinch of Salt and Pepper (optional)
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