4 zucchini, sliced into thin strips lengthways
1 tbsp chopped chives
2 garlic infused oil
400g risotto rice
150ml dry white wine
1½ l hot low FODMAP vegetable stock, keep it simmering in a pan
flat-leaf parsley, 1 bunch chopped
25g parmesan, grated (optional)
Heat a large frying pan. Add olive oil. When it’s warm add the zucchini.
Fry for a few minutes each side until golden. Drain off any excess fat and keep warm.
Heat a large heavy-based saucepan and add 1 tbsp oil.
Then stir in the rice and heat through for a minute until it is completely coated and shiny.
Pour in the wine and bubble, stirring until it evaporates. Reduce heat to medium and add the stock a ladleful at a time, allowing the liquid to be absorbed into the rice before adding more.
This process will take up to 20 minutes.
When the rice feels soft but still has a little bite and the texture is creamy the risotto is ready.
Take the risotto off the heat and stir in the garlic oil, herbs and Parmesan.
Season. Spoon the zucchini on top
Recipe adapted from: Good Food