Wild Mushroom Risotto

Exchange Value: 0* Servings: 1


  • 25g unsalted butter
  • 1 tbsp olive oil
  • 1/2 onion, finely chopped
  • 1 garlic clove, finely chopped
  • 80g wild mushrooms, chopped
  • 100g Loprofin Rice
  • 350ml hot vegetable stock
  • 1 small glass of white wine (optional)
  • 2 tbsp fresh thyme leaves
  • Salt and pepper
  • Balsamic vinegar (optional)


  1. Heat the butter and oil in a saucepan over a medium heat.
  2. Add the onion, garlic and mushrooms and fry for 2 minutes, until soft.
  3. Add the Loprofin Rice to the pan and stir for a further minute.
  4. Add the white wine to the pan and gradually add the stock and stir well, bringing to the boil.
  5. Reduce heat, cover and simmer for 15 minutes - Stir frequently during cooking to prevent the rice sticking to the pan.
  6. During cooking, check the stock is not reducing too much; add a little extra stock if the risotto becomes too dry.
  7. Season to taste with salt and freshly ground black pepper.
  8. Spoon onto a warm serving plate and drizzle with some balsamic vinegar and thyme. Serve with a fresh green salad (optional).


Chef's Tip

Keep the vegetable stock warm in a seperate saucepan as you add it into the risotto.

Experiment with other flavours by swapping thyme for rosemary and adding in some roasted butternut squash.

For a creamier risotto, try adding in some Sno-Pro or Loprofin Drink at the end.




Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range and Sno-Pro are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin and Sno-Pro by a healthcare professional.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

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