- Remove the stems from the mushrooms and rinse them quickly.
- Heat the olive oil and butter in a pan and fry the brown mushrooms over high heat, without stirring, until they have released all their moisture. Keep them warm.
- Repeat this process with the wild mushroom mix and keep it warm as well.
- Fry the finely chopped shallot and minced garlic in 1 tablespoon of olive oil without letting it color. Add the Loprofin Rice* and stir until the rice grains become translucent.
- Add the white wine and let it evaporate. Then gradually add the vegetable broth for about 8 minutes. Add additional broth if necessary if the rice is not yet fully cooked.
- Remove the pan from the heat as soon as the rice is cooked. Stir in sauteed brown mushrooms, crème fraîche, and butter.
- Serve the risotto on plates, garnish with the wild mushrooms, some shavings of vegan Parmesan cheese and chopped parsley. Serve immediately.
Chef's tips:
- Adding white wine is optional but helps keep the rice grains firmer while cooking.
- You can also use frozen mushrooms; In this case, follow the preparation instructions on the package.
- Add extra vegan Parmesan cheese to taste.
Important notice:
This platform is intended for patients or carers of patients who have been prescribed the Nutricia Loprofin range by a Healthcare professional.
*Loprofin Rice is Food For Special Medical Purposes for the dietary management of inherited metabolic disorders and renal failure requiring a low protein diet, and must be used under medical supervision.
Always follow the advice of your Healthcare Professional before making any changes to your diet.
Everybody’s low-protein diet is different. Always check with your dietitian regarding suitability of ingredients in recipes.
Always check allergens for individual ingredients and product labels.
