2 tbsp olive oil

1 stalk celery, diced

1 garlic infused oil

½ tsp coriander seeds, crushed

200g risotto rice

500ml low FODMAP vegetable stock

200g carton passata

12 tomatoes, halved

2 zucchini, halved and sliced

2 tbsp lactose free cream

Parmesan (or vegetarian alternative), grated, to serve


Put 1 tbsp of oil in a large pan over a medium heat. Add the celery and cook for 5-7 mins until softened. Add the garlic infused oil and coriander seeds and cook, stirring, for another 1 min.

Stir in the risotto rice, coating it in the celery mixture. Gradually add 300ml of the vegetable stock, stirring until fully absorbed by the rice between each addition.

Pour the passata into the risotto, cover and simmer for 10-15 mins. Stir occasionally and add more stock as needed.

Meanwhile, heat oven to 200C/180C fan/gas 6. Put the tomatoes and zucchini in a roasting tin, keeping them separate, drizzle with 1 tbsp olive oil, season and roast for 10-12 mins until just tender.

Add the lactose free cream and plenty of seasoning to the risotto. Stir until the rice is completely cooked and the risotto is creamy, about 5 mins more.

Add the zuchcini and stir to combine. Serve the risotto in bowls topped with the roasted tomatoes and some grated Parmesan.

Recipe adapted from: Good Food

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