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
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