Ingredients


1 tbsp olive oil

6 rashers smoked back bacon, roughly chopped

1 tbsp chopped chives

250g risotto rice

700ml hot low FODMAP chicken or vegetable stock

3 tbsp Parmesan cheese

zest 1 lemon








Method


Heat oven to 200C/180C fan/ gas 6. Tip the oil into an ovenproof casserole dish.

Add bacon and fry for 2 mins.  Tip in rice and cook for 1 min more.

Pour over stock. Cover and place in the oven for 20 mins, stirring halfway.

When rice is just tender and all liquid is absorbed, remove from oven and stir in parmesan.

Place back in oven for 2 mins more.  Add zest and season.


Recipe adapted from: Good Food



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