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
Calories: 443kcalCarbohydrates: 74gProtein: 24gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 38mgSodium: 1029mgPotassium: 783mgFiber: 3gSugar: 6gVitamin A: 525IUVitamin C: 11mgCalcium: 35mgIron: 5mg
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