Low FODMAP Vegetable Risotto
Low FODMAP Vegetable Risotto
Ingredients
2 tablespoons garlic oil
2 handfuls green beans, sliced
150g arborio rice
100ml dry white wine
65g (a heaped tablespoon) low FODMAP vegetable stock powder, see above, mixed into 600ml boiling water
2 handfuls kale, hard stalks removed and leaves sliced,
A handful flatleaf parsley, chopped
½ jar (approximately 150g or 2-3 tablespoons) roasted red peppers, sliced
2 handfuls finely grated parmesan (hard cheeses are very low lactose, if keeping the recipe vegetarian a "parmesan style" vegetarian hard cheese would be fine)
Freshly ground black pepper
Instructions
  1. Heat the oil in a medium pan, add the green beans and stir fry for a minute
  2. Add the rice and stir for another minute until the rice becomes translucent
  3. Add the wine and allow most of it to be absorbed by the rice while stirring then add the stock a ladle at a time, stirring constantly
  4. After about 15 minutes add the sliced kale
  5. When most of the stock has been absorbed and the rice is cooked but still a little al dente, (should take about 20 mins) stir through the roasted red peppers, parsley and parmesan
  6. Check the seasoning and serve with an extra sprinkle of parmesan and black pepper