Chicken Risotto – Low FODMAP

Chicken Risotto – Low FODMAP

Total Time 45 minutes
Servings 6


  • cups Chicken stock
  • 2 tbsp Olive oil
  • 3 cups Mushrooms Oyster, dried
  • 1 cup Cherry tomatoes
  • 2 tsp Pepper Cracked black
  • cups Risotto rice
  • cups Chicken breast cooked and diced
  • ¾ cup Basil chopped
  • ¾ cup Chives chopped finely
  • Salt to taste


  • Make and strain the stock before commencing cooking. Bring it to the boil.
  • Heat the olive oil in a large, heavy based saucepan.
  • Sauté chopped mushrooms, pepper and cherry tomatoes in olive oil over a high heat for ~4 mins
  • Add arborio rice and stir constantly for about 5 minutes (the rice should be glistening and coated).
  • Add boiling stock ladle by ladle stirring constantly (be careful that the rice does not stick to the base) for about 15minutes.
  • Test a rice grain to see that it is al dente (not too hard or soft). The risotto might need extra stock and a couple more minutes cooking.
  • Add the cooked chicken and stir through
  • Remove from the heat and stir through chives and basil leaves. Serve immediately.


Carbohydrates: 32gProtein: 25gFat: 10gSaturated Fat: 2gSugar: 12g
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