3 tbsp unsalted lactose free butter

350g/12oz carnaroli or vialone nano rice

1 glass dry white wine

up to 2 litres/3½ pints mild low FODMAP fish stock, kept hot

200g/7oz cooked peeled shrimp

2 zucchini, sliced

freshly ground black pepper

4 tbsp freshly grated Parmesan, to serve


Heat the butter in a pan until melted and just bubbling then add all the rice in one go and stir it around with the other ingredients to toast the grains thoroughly without browning.

After about 5 minutes of toasting, add the wine, and stir it in for about 2 minutes. Then add the first 3 ladles of hot stock and stir it through.

Continue to add the stock and stir it in each time the spoon opens up a clear wake behind it during the cooking process.

After about 15 minutes, which is five minutes from the end of the cooking time, add in the sliced zucchini and the shrimp and continue to cook the risotto, taking care not to overcook the zucchini or shrimp. Taste and season with salt and pepper to taste.

When the risotto is cooked (the rice grains are firm to the bite but cooked, and the texture is creamy), remove from the heat and stir in the rest of the lactose free butter.

Cover and rest for 4 minutes, stir again and transfer to a warmed serving dish to serve at once, garnished with the grated Parmesan.

Recipe adapted from: Good Food

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Low FODMAP and Gluten Free Recipes -  Risotto with shrimp and zucchini