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)
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