Ingredients


olive oil, for frying

200g risotto rice

700ml low FODMAP vegetable stock

1 tub fresh low FODMAP pesto -  click here

100g soft goat's cheese












Method


Pour a glug of olive oil into a large saucepan. Tip in the rice and fry for 1 min.

Add half the stock and cook until absorbed. Add the remaining stock, a ladle at a time, and cook until the rice is al dente, stirring continually, for 20-25 mins.

Stir through the pesto and half the goat’s cheese. Serve topped with the remaining cheese.


Recipe adapted from: Good Food

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Recipes Low FODMAP and Gluten Free Recipe - Pesto & goat's cheese risotto
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