Leek_Mushroom_Risotto

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Note: Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.

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Leek and Mushroom Risotto

Servings : 2
Course : Main Course

Ingredients

  • 25 g butter
  • 1 tbsp olive oil
  • 1/2 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 leek, sliced
  • 100 g assorted mushrooms, chopped
  • 1 tbsp sage, chopped
  • 1 cup Loprofin Rice
  • 120 ml white wine (optional)
  • 350 ml vegetable stock
  • 1 tbsp parsley
  • Salt and pepper

Method

  • Heat butter and oil in a saucepan over a medium heat.
  • Add the onion, garlic and leek and fry for 2 minutes, until soft.
  • Add mushrooms and sage and stir through.
  • Add the Loprofin Rice to the pan and stir for a further minute.
  • Add wine and stir through.
  • Gradually add stock, a little at a time and stir well.
  • Reduce heat and simmer for 15 minutes, stirring frequently to prevent rice sticking to the pan.
  • As the stock reduces, add more stock as required until rice is cooked.
  • Season with salt and pepper and garnish with parsley.

Important Notice

Note: Everybody’s low protein diet is different. Always check with your dietitian regarding suitability of particular ingredients in recipes.

Share your low protein recipe with others

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