Ingredients


1 tbsp oil

1 stick celery, chopped

300g risotto rice

100ml white wine (optional, or use more stock)

400g can chopped tomatoes

200g red capsicum deseeded and chopped

500ml low FODMAP vegetable stock

handful flat-leaf parsley, chopped

parmesan, to serve (optional)









Method

 

Heat oven to 200C/fan 180C/gas 6. Heat the oil in an ovenproof pan, then fry the celery for a few mins until softened. Turn up the heat, tip in the rice, stir, then fry for 1 min more.

Pour in the wine, if using, stirring until absorbed, then pour in the tomatoes, capsicum and 400ml of the stock.

Cover and bake in the oven for 25 mins until the rice is tender and creamy.

Stir in the remaining stock and parsley, season and scatter with Parmesan, if you like.


Recipe adapted from: Good Food

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Oven-baked capsicum risotto