Low Protein Spring Vegetable Risotto Recipe

Ingredients

• 200g Promin Imitation Rice
• 300ml Vegetable Stock
• 400ml Water
• 100g Chopped Carrot, celery and onion
• 100g Sliced Mushrooms
• 1 teaspoon garlic purée
• 2 teaspoons of dried mixed herbs
• 100g peas (optional depending on daily protein take)
• 100g Violife Cheese
• Salt and Pepper to Taste
• Coriander or Parsley to serve

How To Make Low Protein Spring Vegetable Risotto

1. Heat oil in a deep frying pan and add Promin imitation rice.
2. Gently fry off until Rice begins to change in colour and crisp up
3. Add In the chopped carrot, onion and celery, followed by the the dried herbs to allow flavours to combine
4. Next, add the mushrooms along with 200ml of stock. Allow to simmer
5. Stir in the Mushrooms and continually coat the rice in stock, ensuring there is an even distribution, when it starts to be soaked up by the rice and the remaining 100ml of stock
6. When the stock has gone use the water and gradually add a little bit at a time to keep the risotto from drying or becoming to wet
7. Once the rice is cooked you can add peas (depending on the daily intake of protein based on this day) stir in and simmer for a couple of minutes
8. Add 100g Violife cheese to give the risotto a creamier texture
9. Serve and garnish with fresh herbs