100g feta cheese, crumbled
handful of pitted black olives, roughly chopped
3 tbsp flat leaf parsley, roughly chopped
4 tbsp olive oil
1 tbsp chopped chives
3 zucchini, roughly sliced
250g risotto rice, such as arborio
1l hot low FODMAP vegetable stock
Mix together the feta, olives, parsley and 2 tbsp of the olive oil.
Heat remaining oil in a large, deep pan. Tip in zucchini, soften for a couple of minutes, then stir in rice.
Pour in a ladleful of stock and stir until all the liquid has been absorbed.
Add another ladle of stock and repeat until all the stock has been used, adding chives a couple of minutes before the last ladle.
Simmer until rice is tender and juices creamy. Ladle into bowls, then scatter over feta and olive crumble.
Recipe adapted from: Good Food