250g zucchini, 140g coarsely grated, the rest diced
175g risotto rice
zest and juice 1 lemon
1.2l low FODMAP vegetable stock, kept hot on a low heat
25g Parmesan (or vegetarian alternative), grated
2 heaped tbsp lactose free cream
1 heaped tbsp toasted pine nuts
Serves - 1
Heat some oil in a sturdy frying pan, add the grated zucchini/courgettes and rice, increase the heat and sizzle while stirring for 1-2 mins.
Add the lemon juice and a ladle of hot stock, and bubble over a medium-high heat while stirring constantly.
When the liquid has just about been absorbed, add another ladleful of stock.
Keep cooking like this for 20-25 mins until the rice is just tender and is creamy.
Stir in the Parmesan, lactose free cream and some seasoning, cover with a lid or baking sheet, and set aside for 5 mins while you cook the remaining zucchini.
Heat a splash of oil in a small frying pan. Add the diced zucchini, and fry over a high heat for 2-3 mins until golden and just softened.
Divide the risotto between shallow bowls or plates, then scatter with the diced zucchini and any juices, the pine nuts and a few pinches of lemon zest.
Recipe adapted from: Good Food