1 tbsp vegetable oil
1 stalk celery, chopped
1 tbsp garli infused oil (optional)
350g risotto rice
1 small glass white wine
1l hot low FODMAP stock
2 chicken breasts from the roast chicken, chopped
1 tbsp thyme leaf
1 tbsp lactose free cream
2 tbsp grated parmesan, plus extra to serve
Heat oil in a large pan and cook the celery for 3 mins. Stir in the rice and cook for 1 min more, until it starts to look transparent.
Pour in the wine and keep stirring until all the liquid is absorbed.
Add the stock and simmer until the rice is just tender. Stir through the chicken and thyme, then cook for 2 mins or until the chicken is warmed through.
Add the lactose free cream and Parmesan with some seasoning, then remove from the heat.
Cover with a lid and leave to stand for 2 mins before serving with extra Parmesan, if you like
Recipe adapted from: Good Food