1 tbsp oil
1 tbsp garlic infused oil
4 tomatoes, chopped
300g risotto rice
1¼l low FODMAP vegetable stock
180g pancetta, diced
2 tsp English mustard
3 tbsp lactose free cream
100g mature cheddar, grated, plus extra to serve (optional)
1 tbsp chopped parsley
1 tbsp chopped chives
Serves - 4
Heat the oil in a large flameproof casserole dish and cook the pancetta and tomatoes for 5 mins over a medium heat to soften.
Stir in the garlic infused oil and the risotto rice, and cook for another 30 secs-1 min.
Pour in the stock and bring to the boil, then cover and cook for about 15 mins on a medium heat, stirring every so often. The rice should be almost done.
Add the chives, mustard and cheeses to the pan, and cook for another few mins until the rice is just right and the cheese melted.
Season and serve topped with a handful of the parsley and a little extra cheese, if you like.
Recipe adapted from: Good Food