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

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Low FODMAP and Gluten Free Recipes -  Vegetable risotto