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Low FODMAP and Gluten Free Recipe - Summer zucchini risotto


1 tbsp olive oil

1 tbsp garlic infused oil

3 ripe tomato, roughly chopped

350g carnaroli or other risotto rice

1 tsp chopped rosemary

1½ l hot low FODMAP vegetable stock

3 zucchini, finely diced

large handful basil, lightly torn

140g crumbled feta


Heat the oil in a large pan.  Add the tomatoes and cook for 3-4 mins until softened and pulpy, then add the rice garlic infused oil and rosemary.

Pour in half the stock and leave to cook for 10 mins or until the liquid has evaporated, stirring from time to time.

Add the rest of the stock, then continue to cook for a further 5 mins.

Stir in the zucchini, then cook for another 5 mins or so, stirring until the rice is tender, but the mixture is still a bit saucy.

Can be frozen at this stage for up to 1 month. Season with plenty of black pepper, then add the basil and stir until wilted. Serve immediately with feta crumbled over.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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