Ingredients


1 tsp sunflower oil

2 chicken thighs, skinless, bone in

3 slices bacon/pancetta. diced

2 carrots, chopped

2 celery sticks, chopped

140g quinoa

1 handful baby spinach leaves

For the green dressing

½ x 60g bag fresh rocket leaves

small handful flat-leaf parsley

juice 1 lemon

1 tsp capers

To serve

Grated parmesan



Method


Heat a large saucepan over a medium-high heat and add the oil. Add the chicken and bacon then  fry for 5 mins or until well-browned on all sides.

Tip in the vegetables (except spinach) and cook for a further 5 mins until starting to soften.

Add the quinoa, then pour over 500ml water (or low FODMAP chicken stock). Cover and leave to simmer for 25-30 mins, stirring occasionally.

Meanwhile, put all the dressing ingredients in the small bowl of a food processor and blitz until very finely chopped. Transfer to a bowl and set aside until serving.

When the quinoa is soft, but still with a little bite, and most of the liquid has been absorbed, add the spinach - it’s ready to serve.

Season to taste and divide the risotto between two plates, adding spoonfuls of the dressing, to serve.  Serve with grated parmesan.


Recipe adapted from: Good Food

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Chicken, bacon & quinoa risotto
*We recommend the help  of a registered dietician
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