Facts and Figures
|
| Serving Size |
4 |
| Preparation Time |
20 minutes |
| Cooking Time |
45 minutes |
| Key Nutritional Value |
Protein 6.64g
Fat 35.61g
Sodium 19.1mmol
Potassium 6.10mmol
Phosphorous 4.05mmol
|
Ingredients
|
| Onion |
1, finely chopped |
| Garlic |
2 cloves, crushed |
| Thyme |
large pinch/4g |
| Saffron |
large pinch/4g |
| Fresh chicken/vegetable stock |
1 pint/600ml |
| Aborio rice |
9oz/255g |
| Ground white pepper |
pinch/2g |
| Bay leaf |
1 |
| Salt |
pinch/2g |
| Cream cheese |
4oz/110g |
| Double cream |
5 fl oz/150ml |
Instructions
|
Sweat onions in olive oil with garlic, thyme and saffron.
Moisten with some of the stock..add rice and cook gently for a few minutes.
Add the rest of the stock, pepper and bay leaf.
Cook gently and slowly, stirring occasionally so rice does not stick.
Rice should be quite wet in consistency (Sauce like). Add more stock if needed.
Finish with cream cheese plus a little double cream if you desire.
Please check with your own renal dietitian or healthcare professional that the dish is suitable for you. |
