Ingredients


50g lactose free butter

85g smoked bacon lardons

300g arborio risotto rice

150ml dry white wine

1.4l hot low FODMAP chicken stock

140g cooked chicken, chopped

50g grated Parmesan, plus extra to serve (optional)

½ small pack flat-leaf parsley, chopped

Fresh thyme - to taste


Serves -2





Method


Heat the lactose free butter in a large pan. Add the bacon and fry for 5 mins over a low-medium heat.

Stir in the rice and cook over a medium heat for 2 mins until the rice has started to turn translucent. Pour in the wine and allow it to bubble away over the heat.

Pour in a quarter of the stock and set a timer for 20 mins.

Continue cooking, stirring very frequently, topping up with a splash more stock as it gets absorbed – this is best done in three more stages, until the rice is cooked and most of the stock has been absorbed (you may not need all the stock). The texture now should be creamy, like rice pudding.

Stir through the cooked chicken, warm briefly, then turn off the heat.

Stir through the Parmesan and parsley, cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice.

Season to taste and serve with extra Parmesan, if you like.


Recipe adapted from: Good Food

IBS-Health.com
IBS  FODMAP
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Chicken, parmesan & herb risotto
Chicken, parmesan & herb risotto