2 tbsp olive oil, plus extra for drizzling
200g/7oz risotto rice, such as carnaroli
Salt and freshly ground black pepper
150g/5oz pumpkin, peeled and cut into 1cm/½in cubes
300ml/10½fl oz water
300ml/10½fl oz tomato essence or passata
10 tomatoes, halved
2 baby zucchini, halved lengthways and sliced into 1cm/½in thick pieces
½ tsp coriander seeds, lightly crushed
2 tbsp lactose free cream
4 tsp freshly grated parmesan (or vegetarian alternative), plus extra for sprinkling
4 tbsp baby salad leaves
Preheat the oven to 200C/400F/Gas 6. Heat a pan over a medium heat, add the rice, stirring well to coat in the olive oil. Fry for 1-2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper.
Add the pumpkin to the pan and mix well. Add the water and half of the tomato essence, then bring to a gentle simmer. Cover with a lid and cook for 15 minutes. Place the remaining tomato essence into a saucepan and warm through.
Meanwhile, place the halved tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Roast in the oven for 5-6 minutes, or until the tomatoes are just tender and collapsed slightly.
By now, the rice should have absorbed all of the liquid. Remove the lid and stir well. Add the zucchini, and coriander seeds and cook for a couple of minutes. Add the lactose free cream and parmesan and stir well, adding a little extra tomato essence if the risotto is too dry.
To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan and some micro leaves. Spoon over the warmed tomato essence.
Recipe adapted from: Good Food
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