1 carrot, finely chopped
1 stalk celery, finely chopped
1 tbsp olive oil
1 tbsp garlic infused oil
1 pinch saffron
350g/12oz risotto rice
500ml low FODMAP vegetable stock
125g/4½oz green beans
100g/3½oz diced zucchini
100g/3½oz diced pumpkin
40g/1½oz parmesan cheese or low-fat mature cheddar cheese, finely grated
2 tbsp chopped parsley to garnish (optional)
25g/1oz lactose free butter
Put the carrots and celery in a microwave-safe bowl. Add the oil and stir well. Heat for two minutes on full power.
Add the garlic infused oil and rice. Stir well and heat for a further two minutes.
Meanwhile, heat the low FODMAP stock. Add the stock to the rice, stir well, cover with a lid or cling film, leaving a small area open, and cook for 10 minutes on full power.
While the rice is cooking, wash and chop the green beans into 2.5cm/1in sticks.
Stir the rice well before mixing in the green beans, zucchini and pumpkin; then cover and cook for five minutes.
Mix the saffron into the rice, cover and cook for a final three minutes.
Lastly, stir in the grated cheese and lactose free butter, sprinkle with chopped parsley and serve immediately.
Recipe adapted from: Good Food