Recipe
Vegetable risotto
Recipe highlights
Total cooking time:
40 min
Category:
Low Protein Diet - exchange value 0
Servings:
2
Ingredients
350g exchange free vegetables2 tbsp olive oil
100g Loprofin Rice
325ml hot vegetable stock
Salt and pepper, to taste
Fresh herbs, to garnish
Method
- Peel and trim the vegetables. Cut into bite-sized pieces
- Heat the oil in a saucepan and stir-fry the veg for 1–2 minutes
- Add the Loprofin Rice to the pan and coat each grain of rice in the oil and juices
- Add the stock to the saucepan and stir well. Bring to the boil
- Reduce the heat, cover and simmer for 15-20 minutes. Stir frequently during cooking to prevent the rice sticking to the saucepan
- Add a little extra stock or water if the risotto becomes too dry
- Adjust the seasoning to taste before serving with a garnish of fresh herbs.