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
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