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Vegetable Risotto
- RECIPE MAKES: 2 Portions
- COOK TIME: 35 Minutes
Method
- Heat the butter in a large pan over a medium heat and add the onion, leek and garlic.
- Fry for 5 minutes or until soft.
- Add the spices and tomato purée and cook for another 5 minutes.
- Add the low protein rice and fry for a further 2 minutes.
- Add half of vegetable stock and stir continuously allowing the liquid to be absorbed into the rice before adding the remaining stock.
- Add the ProZero, continuing to stir until all of the liquid is absorbed.
- Add the leftover vegetables and stir thoroughly.
- Season to taste and remove cinnamon stick prior to serving.
Ingredients
Table
