This creamy Low FODMAP Spring Veggie Risotto is bursting with fresh flavours – and it’s dairy-free, gluten-free, and completely Low FODMAP!
Low FODMAP Spring Veggie Risotto
Description
A simple and satisfying Meat-Free meal featuring courgette, spinach, and chives for a light yet creamy risotto. This one-pot dish is naturally gluten-free and FODMAP-friendly, with just the right amount of cheesiness thanks to lactose-free Parmesan.
Ingredients
Instructions
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Warm the vegetable stock in a small pot over low heat.
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Chop the courgette, spring onion and spinach and grate the Parmesan cheese.
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In a large pan, heat the garlic-infused olive oil over medium heat.
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Add the courgette and spring onion and sauté for 3–4 minutes until softened.
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If using vermouth or white wine, pour it in and stir for 1–2 minutes until it reduces slightly.
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The alcohol will cook off, leaving a rich flavour behind.
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Add the arborio rice and stir to coat in the oil and vermouth.
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Toast for 1–2 minutes until the edges of the rice become translucent.
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Add 1/2 cup (120ml) of stock and stir continuously until the liquid is absorbed.
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Continue adding stock in small amounts, stirring regularly, until the rice is tender and creamy (this will take about 15–18 minutes).
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Stir in the spinach and cook for 2 minutes until wilted.
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Add the Parmesan, lemon juice, salt, and pepper and mix well.
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Remove from heat and let rest for 1–2 minutes.
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Top with fresh parsley and extra Parmesan (if desired).
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