Heat vegetable oil in a medium sized saucepan over a low heat.
Add leek, mushroom, capsicum and garlic; saute for 4-5 minutes; until vegetables have softened.
Stir rice into pan; increase heat to medium; stir constantly for 1 minute; the rice will appear semi-transparent.
In a jug, dissolve stock cube in water; then mix in the ProZero.
Add ½ cup stock/ProZero to the vegetables and rice; decrease heat to low (simmer); keep stirring until liquid completely absorbed.
Repeat until all of the stock/ProZero has been incorporated; the rice will be soft and the risotto will have a creamy texture (will take approximately 15 minutes).
Divide into 2 portions and serve with coriander (if using).
Top tips:
Storage: Store portion #2 in an airtight container in fridge and consumed within 24hrs, perfect for next day’s lunch or dinner.
Speed up time: Preheat oven to 200c, after step 2, add in stock and Prozero, transfer to an oven safe pot and bake for 20-25min.
- 2 tsp vegetable oil
- 1 leek; thinly sliced
- 6 common mushrooms; sliced
- 1 red or green capsicum; thinly sliced
- 1 tsp crushed garlic
- ½ cup (100g) uncooked Arborio Rice
- 1 gluten free vegetable stock cube (i.e. Massell brand)
- 1 cup boiling water
- ½ cup ProZero
- 1 Tbsp chopped coriander (optional)
