Risotto for weight loss and kidney disease
It is sometimes hard to create tasty meals which are low in calories and meet the specifications of a renal diet. Maintaining a healthy weight is important to prevent other long term medical conditions and meet the criteria for a transplant. The following recipe is an easy meal which is low in calories. The prawns can be substituted for cod if you are trying to reduce the phosphate in your diet. Just be careful of the portion size as this will increase the calories, this recipe serves 4 people.
- ½ litre of low salt veg stock
- 1 onion chopped
- 1 garlic clove
- Small fennel bulb
- 300g risotto rice
- 300g peeled prawns
- 1 lemon Zest and 1 tsp juice
- 70g peas boiled
- Fry light spray
- Put the stock in a large saucepan, bring to the boil, then lower to a simmer. Meanwhile, heat a frying pan and fry the onion garlic and fennel with fry light spray, and cook on a low heat for 10 mins until the vegetables have softened but not coloured. Add the rice and stir for 2 mins until the grains are hot and making crackling sounds. Increase the heat to medium and start adding the stock, a ladleful at a time, stirring constantly and making sure the stock has absorbed into the rice before adding the next ladleful.
- When the rice is almost cooked, add the prawns, lemon zest and some black pepper. Continue adding stock and cooking for another 3-4 mins until the prawns are pink and the rice is cooked. Remove from the heat and stir through the cooked peas and lemon juice. Check the seasoning, leave the risotto to sit in the pan for 2 mins, then serve.