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Home > Vitafriendspku > Recipes > Mushroom and Fennel Risotto
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Mushroom and Fennel Risotto

  • RECIPE MAKES: 2 portions
  • PREP TIME: 10 minutes
  • COOK TIME: 40 minutes
Step 1

Heat the oil in a frying pan on medium heat.

Step 2

Add the onions, pepper, mushrooms, fennel and garlic, cook for 5 minutes.

Step 3

Stir in the low protein rice and cook for a further 1 minute.

Step 4

In a jug, mix together the ProZero and the vegetable stock.

Step 5

Using a small ladle add one ladle of ProZero mixture to the pan, stir continuously until the mixture has completely absorbed.

Step 6

Repeat step 5 until all the mixture has been absorbed and the rice is tender with a creamy consistency. This will take about 25-30 minutes.

Step 7

Stir through the Violife creamy original and serve.

ProZero is a food for special medical purposes and should be used under medical supervision.

This recipe has been specifically designed for a low protein diet.

Refer to labels for allergen and other product information.

  • 2 tbsp Vegetable oil
  • 50g Onions, finely chopped
  • ½ Red pepper, finely chopped
  • 100g Mushrooms, sliced
  • 70g Fennel, sliced
  • 1 Garlic clove, crushed
  • 100g Low protein rice
  • 200ml ProZero
  • 100ml Vegetable stock
  • 50g Violife creamy original