Low FODMAP Mushroom Risotto
A delicious and creamy low fodmap mushroom risotto
Servings: 4 Servings
Cost: $
Ingredients
- 1,5 liter water
- 3 low fodmap stock cubes chicken or vegetable
- 50 grams parmesan cheese
- 400 grams Risotto rice
- 200 grams oyster mushrooms
- 2 tbsp Oil Garlic flavoured oil is great here
- 100 ml Dry white wine
- 1 pinch salt and pepper
Instructions
Stock
- Pour the water and stock cubes into a saucepan. Bring up to a boil and reduce to low heat and continue simmering.
Making the risotto
- Add a tablespoon of oil into a frying pan and bring up to a medium heat.
- Pour the rice into the frying pan and toast the rice for a couple of minutes until the rice has gone translucent and picked up a slightly golden colour.
- Add the wine and cook for a minute to burn off the alcohol.
- Start adding the stock a couple of ladles at a time and stir continuously.
- Keep adding stock when the risotto has absorbed most of the liquid. Keep doing this and keep scraping the bottom with a spatula to keep the rice from sticking.
- When most of the stock is gone and around 20 minutes has passed the risotto should be done. Grate in the parmesan cheese and mix well.
Frying the mushrooms
- Cut or rip the mushrooms into smaller bits. Pre heat a frying pan over medium high heat.
- Add a tablespoon of oil to the frying pan and sear the mushrooms for 3-5 minutes until slightly softened and they have a nice golden colour.
- Season with a pinch of salt and pepper and if desired some herbs of your taste such as (rosemary or thyme)
Finishing touch
- Plate the risotto and place the mushrooms on top. Grate a little more parmesan and top with some freshly cracked black pepper