Ingredients


1 tbsp olive oil

8 rashers streaky bacon, chopped

2 zucchini, diced

1 tbsp chopped chives

1 tsp oregano

1 tsp chopped parsley

300g risotto rice

1l hot low FODMAP chicken stock

grated Parmesan, to serve


Serves - 4





Method


Heat the oil in a deep oven proof frying pan and cook the bacon for 5 mins to soften.

Add the zucchini and cook for a further 5 mins until they start to release their juices.

Stir in the rice and cook until all the juices have been absorbed.

Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful – it will take about 20 mins for all the stock to be added.

Once the rice is cooked, stir in the herbs, season and top with the grated Parmesan.  

Pop into the oven or under a hot grill until the Parmesan has turned golden.


Recipe adapted from: Good Food

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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Bacon, zucchini & Parmesan risotto
Bacon, zucchini & Parmesan risotto