Pea risotto

Pea risotto
  • Low phosphate
  • Low potassium
  • Low protein
  • Vegetarian
  • Main meal
  • British
  • European
  • 1 hour or less
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Chef

Lizzie Morey
Lizzie Morey

This quick and simple rice dish is low in potassium, phosphate and protein, although not low in salt due to the stock cube and cheese.

Ingredients

2 teaspoons vegetable oil

1 small onion, peeled and finely chopped

160g long grain rice

1 low-salt vegetable stock cube made up with 400ml boiling water

200g frozen peas

10g unsalted butter

To serve

50g strong cheddar, grated

Method

  1. Step 1

    Heat the oil in a pan and cook onion until softened. Add in the rice, stir and cook for 1 minute.

  2. Step 2

    Start adding the hot stock into the pan, a little at a time and stir. Once stock has been absorbed add a little more, stirring constantly. Repeat process until all stock has been added and absorbed and the rice is cooked. You want rice to be soft, this will take about 15 minutes. If you use all the stock and rice is not cooked, add a little more boiling water.

  3. Step 3

    When the rice is cooked, add the peas and butter. Stir into the rice and keep on a medium heat until peas are cooked through, about 5 minutes, still stirring so rice does not catch on bottom of pan.

  4. Step 4

    Stir in half of the cheese. Serve into 2 bowls and sprinkle remaining cheese on the top.

Food facts

The rice is the main source of carbohydrate in this recipe, and the value has been provided for those who have been trained in insulin adjustment.

This dish is very low in potassium, therefore suitable for those advised to follow a low potassium diet. This recipe is also low in phosphate, however it does contain some phosphate, therefore if you have been prescribed a phosphate binder then you should take as directed.

This recipe is low in protein, therefore suitable for those advised to eat less protein.

This dish is best eaten fresh as we don’t recommend re-heating rice.