Description
Unleash your inner foodie with this deceptively easy low FODMAP mushroom risotto!
Ingredients
Scale
- 4 cups low FODMAP chicken broth
- 2 tbsp unsalted butter
- 3 cups oyster mushrooms, thinly sliced
- 2 tbsp shallot-infused olive oil
- 1 cup arborio rice
- 1/2 cup dry white wine
- 1/4 cup grated parmesan cheese
- 2 tbsp creme fraiche (or sour cream)
- salt and pepper to taste
Instructions
- Place your chicken broth in a saucepan and bring it to a boil. Remove the pan from the burner and cover to keep warm.
- Melt the butter in a large frying pan over medium heat. Then add the mushrooms and cook until they’re golden brown and you can smell them (about 4 – 5 minutes). Set them aside.
- Warm up your oil in a large saucepan over medium heat. Once the oil looks shiny, add the rice and give it a quick stir to coat it evenly in oil. Then stir in the wine and and stir constantly until all of the liquid has been absorbed into the rice (about 3-4 minutes).
- Add the chicken broth 1/2 a cup at a time to the rice. Make sure all of the liquid has been absorbed into the rice before you add more (DO NOT turn up the heat to make it go faster! The magic is in the stirring). This should take about 20 minutes and the rice should become creamy and tender.
- Stir in the mushrooms and remove the pan from the burner. Stir in the parmesan and the creme friache and season with salt and pepper to taste. Serve warm.
Notes
Recommended low FODMAP serving – 1/4 cup per sitting
- Prep Time: 15
- Cook Time: 30
- Category: side dish
- Method: stove top
- Cuisine: Italian
Nutrition
- Serving Size: 3/4 cup
- Calories: 403
- Sugar: 3 g
- Sodium: 349 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 32 mg
Keywords: Low FODMAP risotto, easy risotto, mushroom risotto