1½ l low FODMAP chicken stock
1 tbsp olive oil
4 streaky smoked bacon rashers, cut into pieces
1 tbsp chives, chopped
300g risotto rice
125ml white wine
50g grated parmesan
1 tbsp lactose free cream (optional)
Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.
Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed.
Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more.
Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency.
Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.
Recipe adapted from: Good Food