Low Protein Chicken and Mushroom Risotto Recipe

Ingredients

• 75g Promin Lasagne Sheets
• 60g Promin Cheese Sauce Mix
• 1 Aubergine
• 1 Courgette
• 1 Sweet Potato
• 1 Red Onion
• 500g Tomato Passata
• 2 tsp Garlic Puree
• 2 tsp Tomato Puree
• 2 tsp Caster Sugar
• 2 tsp Italian Herb Seasoning
• 2 tsp Smoked Paprika
• 100g Violife Cheese
• 1 Vegetable Stock Cube
• Drizzle of oil
• Salt and Pepper to Taste

How To Make Chicken and Mushroom Risotto

Preheat the Oven to 200 degrees/ Gas Mark 5

Vegetable and Tomato Sauce

1. Roughly Chop all the Vegetables and place in a frying pan and drizzle with oil
2. Allow the vegetables to begin to sweat and add 100ml of Vegetable Stock, allow to simmer, stirring continuously.
3. When the stock has almost cooked out, add the tomato puree, garlic puree and the dried herbs and spices
4. Cook for a further 5 minutes allowing the vegetables to take on these flavours and then pour in the tomato passata and the caster sugar. Once complete stir in the Sauce and move to a lower heat and allow to simmer

Cheese Sauce

1. Bring 2 litres of water to the boil and add 60g of Promin Cheese sauce mix, whisking continuously until as smooth as possible.
2. Add 50g on Violife Cheese to give the sauce more depth in flavour then remove from the heat
   Pasta
3. Bring 1 litre of Water to the boil and add 150g of Promin Pasta Sheets
4. Allow to boil for 8 minutes and then drain

Layering the Lasagne

1. Layer the lasagne sheets on the bottom, and top with a layer of the vegetables and tomato sauce
2. Top with a thin layer of Cheese sauce
3. Place more pasta sheets on top the cheese sauce and then another layer of the vegetables.
4. Add another layer of pasta to sandwich the vegetables between the sheets this time, and top generously with Cheese sauce.
5. Top with the remaining violife cheese and dust with smoked paprika (optional)
6. Bake in the Oven for 35 minutes

Serving Suggestion: Serve with Green Salad or Boiled Green Vegetables