Low FODMAP Recipe - Baked Spanish risotto -  Gluten free recipe

Ingredients


250g/9oz  tomatoes

2 tbsp olive oil

1 tsp garlic infused oil

300g/10oz risotto rice

4 chicken thigh fillets, halved

2 tsp chopped fresh rosemary

2 tsp chopped chives

1 litre/1¾ pints hot chicken stock

pinch of saffron strands

8 large, raw prawns

salt and freshly ground black pepper








Method


Preheat the oven to 220C/425F/Gas 7. Place the tomatoes in a roasting tin and sprinkle over the garlic oil and olive oil. Roast for 20 minutes until the tomatoes are softened.

Stir in the rice, chicken, rosemary, chicken stock, saffron and some salt and pepper, mixing well together. Return to the oven for 20 minutes.

Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.


Recipe adapted from: Good Food



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