Ingredients


15g/½oz lactose free butter

2 shallots,1 stalk celery, finely chopped

1 carrot, finely chopped

1 sprig thyme

250g/9oz risotto rice

100ml/3½fl oz dry white wine

600ml/1 pint hot low FODMAP fish stock

225g/8oz cooked crayfish tails

2 tbsp lactose free double cream

2 tbsp freshly grated parmesan

salt and freshly ground black pepper

2 tbsp chopped fresh flatleaf parsley







Method


In a medium saucepan, melt the lactose free butter and sauté the vegetables for 5 minutes, or until softened. Add the thyme and gently fry for 2 minutes.

Stir in the rice until coated in the fat. Pour in the wine and allow to bubble for a minute or so. Add a ladleful of the stock, bring to the boil, then reduce to a simmer, stirring constantly.

Add another ladleful of stock and stir again until absorbed. Continue adding more stock in this way until the grains of rice are plump and creamy. It should take about 15-18 minutes.

Fold in the crayfish tails for the last few minutes of cooking, followed by the lactose free cream and parmesan. Season to taste with salt and freshly ground black pepper and stir through the parsley. Serve.


Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Crayfish risotto