Ingredients


For the risotto

olive oil, for frying

4 slice bacon or pancetta

400g/14oz arborio risotto rice

splash white wine

1 litre/1¾ pint hot low FODMAP vegetable stock

salt and freshly ground black pepper

400g/14oz baby spinach

1 tbsp chopped fresh basil

75ml/2½fl oz lactose free double cream

For the chicken

oil, for frying

salt and freshly ground black pepper

4 chicken breasts, skin on

chicken or vegetable stock, to cover

parmesan shavings, to serve


Serves - 4




Method


Preheat the oven to 200C/400F/Gas 6. For the risotto, heat the oil in a pan and fry the bacon.

Add the rice and stir well, then add the wine and simmer until reduced completely. Add a good ladleful of the hot stock and stir continuously.

When all this has been absorbed, add more stock. Continue adding more stock, stirring continuously, until the rice is cooked.

Season with salt and freshly ground black pepper and stir in the spinach, basil and lactose free cream

For the chicken, season the chicken breasts well with salt and freshly ground black pepper.

Heat the oil in a frying pan and place the chicken breasts skin-side down. Fry the chicken breasts on both sides until lightly browned.

Place the chicken breasts in an ovenproof dish and pour in enough stock to come one third of the way up the sides of the chicken breasts.

Place in the oven for 15 minutes, or until completely cooked through.

To serve, place the risotto into serving bowls. Slice the chicken and place on top of the risotto, then sprinkle with parmesan shavings.


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 - Chicken and bacon risotto
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