Chicken Risotto – Low FODMAP
FODMAP Recipe
Ingredients
6½ cups Chicken stock- 2 tbsp Olive oil
- 3 cups Mushrooms Oyster, dried
- 1 cup Cherry tomatoes
- 2 tsp Pepper Cracked black
- 2¼ cups Risotto rice
- 1½ cups Chicken breast cooked and diced
- ¾ cup Basil chopped
- ¾ cup Chives chopped finely
- Salt to taste
Instructions
- 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.
Nutrition
Carbohydrates: 32gProtein: 25gFat: 10gSaturated Fat: 2gSugar: 12g
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