Low FODMAP Mushroom Risotto 

1⁄2 medium zucchini
1 tablespoon (Tbsp) onion & garlic infused extra virgin olive oil (EVOO)
1 cup Arborio risotto rice
125mL white wine
2 cups low FODMAP chicken stock
2 cups baby spinach leaves
400g tin champignon mushrooms, drained & thinly sliced
2 teaspoons (tsp) onion & garlic infused EVOO
4 sprigs fresh thyme leaves
1⁄4 cup parmesan cheese

To serve:
Grated parmesan cheese
Fresh rocket leaves to serve
Chopped parsley leaves

ingredients

METhod

1. Pan fry zucchini, half the thyme leaves and 1 Tbsp onion & garlic infused oil in a medium saucepan until zucchini is soft.

2. Add risotto rice, cook stirring for 1-2 minutes. Add white wine, simmer for 1-2 minutes until almost evaporated.

3. Add chicken stock, bring to the boil. Reduce heat and simmer for about 20 minutes or until all liquid is absorbed. Stir through baby spinach leaves until wilted and then stir through parmesan. Remove from heat.

4. Meanwhile, heat remaining 2 tsp oil in a small frying pan over medium heat. Add mushrooms and remaining thyme leaves, pan fry until golden. Remove from heat.

5. Serve risotto with fresh rocket leaves and top with extra grated parmesan, chopped parsley and cracked black pepper... Enjoy! 

Serves: 4