Low FODMAP Pumpkin & Sage Risotto

Cook Time 40 mins

Total Time 40 mins

Courses: Dinner

Servings: 4

Description

This Low FODMAP Pumpkin & Sage Risotto is rich, comforting, and perfect for chilly autumn evenings. Pumpkin purée and fresh sage bring warm seasonal flavors, while Parmesan adds the finishing touch. Made in under 40 minutes, it’s a family-friendly vegetarian dinner that feels indulgent but is gentle on the gut.

Ingredients

2 tbsp garlic-infused olive oil
250 g arborio rice
100 ml white wine or Vermouth
700 ml Low FODMAP vegetable stock
250 g pumpkin puree
50 g parmigiano-reggiano grated
1 tbsp fresh sage (chopped)
Salt and pepper, to taste

Instructions

1
Heat garlic-infused oil in a large pan. Add arborio rice and stir for 2 minutes until slightly translucent.
2
Add white wine or Vermouth and keep stirring. Any harsh alcohol flavours will evaporate and leave the rice with a tasty zing
3
Add 1 ladle of hot stock, stirring until absorbed. Continue adding stock one ladle at a time, stirring regularly.
4
After ~15 minutes, stir in pumpkin purée and chopped sage. Continue adding stock until rice is creamy and cooked al dente (20–25 minutes total). If you run out of stock before the rice is cooked, add some boiling water
5
Stir in Parmesan. Season with salt and pepper.
6
Serve warm, topped with extra sage leaves and Parmesan shavings.

Keywords: Pumpkin risotto recipe, Low FODMAP risotto, Pumpkin sage risotto, Gluten free risotto dinner, Easy weeknight risotto, Comfort food risotto, IBS-friendly dinner ideas, Vegetarian pumpkin risotto, One pan risotto recipe, Fall risotto recipes

Read it online: https://fodmapfamilykitchen.recipes/recipe/low-fodmap-pumpkin-sage-risotto/