Important Notice
Watch how to cook this recipe in the Carrot and Bok Choy Risotto Cooking Video! https://www.pkuconnect.com.au/recipes/cooking-videos/carrot-and-bok-choy-risotto-cooking-video/
Note: Everybody’s low protein diet is different. Always check with your dietitian regarding the suitability of particular ingredients in recipes.
Carrot And Bok Choy Risotto
Total cooking time : 20 minutes
Servings : 2
Ingredients
- 1 tbs olive oil
- 1 clove garlic
- ¼ onion finely chopped
- ½ tsp turmeric
- ½ tsp dried herbs (optional)
- ½ cup Loprofin Rice
- 350 ml boiling water
- 1 bunch baby carrots, peeled
- 1 bunch baby bok choy, chopped, stems and leave separated
- 1 tsp lemon rind
- 1 tbsp coriander, chopped
- Salt and pepper to taste
Method
- Heat oil in a saucepan over a medium heat.
- Add the onion, turmeric, garlic and herbs, and cook for 2-3 minutes.
- Add the Loprofin rice and mix through.
- Add the water and stir well, bringing to the boil.
- Reduce heat and simmer for 15 minutes, stirring frequently to prevent rice sticking to the pan.
- As the water reduces, add more boiling water as required, until the rice is cooked.
- Add carrots and stems of bok choy, cook gently for 3 minutes.
- Add leaves of bok choy, lemon rind and coriander. Cook for a further 2 minutes or until cooked.
- Season with salt and pepper and serve.
