Recipe
Italian leek and mushroom risotto
Recipe highlights
Total cooking time:
45 min
Category:
Low Protein Diet - exchange value - 0
Servings:
1
Ingredients
25g unsalted butter1 tbsp olive oil
½ onion, finely chopped
1 clove garlic, finely chopped
1 leek (white only), chopped
50g chestnut mushrooms**, chopped
100g Loprofin Rice
350ml hot vegetable stock*
1 tbsp parsley, chopped
Salt and freshly ground black pepper
Method
- Heat the butter and oil in a saucepan over a medium heat
- Add the onion, garlic, leek and mushrooms and fry for 2 minutes, until soft
- Add the Loprofin Rice to the pan and stir for a further minute
- Add stock and stir well, bringing to the boil
- Reduce heat, cover and simmer for 15 minutes – stir frequently during cooking to prevent the rice sticking to the pan
- During cooking, check the stock is not reducing too much; add a little extra if the risotto becomes to dry.
- Season to taste with salt and freshly ground black pepper
- Spoon onto a warm serving plate and garnish with parsley.