Quick creamy vegetable risotto (low FODMAP)
15 Minutes Prep • 30 Minutes Cook • Gluten-free • Vegetarian • Low FODMAP • Serves 6 • This risotto is quick and creamy, beautiful and delicious! It’s packed full of good veggies combined with the creamy risotto so the whole family will be asking for more! Broccolini is a great low FODMAP veggie as long as you stick to the stalks only (broccolini tops are high FODMAP and should be avoided on a low FODMAP diet). When you cut the stalks up they have the look and feel of asparagus so you can enjoy “asparagus” in your risotto without any consequences!
Ingredients
1 cup broccolini (stems only), chopped
12 ounces frozen edamame
1 cup chopped carrots (use the freshest carrots you can find—the ones with the tops on—for best flavor)
8 cups low FODMAP vegetable or chicken broth plus more to thin the risotto as needed
2 cups Arborio rice
4 tablespoons unsalted butter
4 green onions (green part only), finely chopped
1 cup white wine (I like to use Sauvignon Blanc)
8 ounces grated sharp white cheddar cheese
1 cup grated Parmesan cheese, plus shavings for garnish
Directions
Bring a large pot of salted water to a boil, then toss in the frozen edamame and let the water return to a simmer, then add the chopped carrots, and broccolini stalks. Cook for 3 - 5 minutes just until the vegetables are tender then strain and run under cold water to stop cooking. Set aside.
Pour the vegetable or chicken broth into a small saucepan and bring it to a gentle simmer and keep warm over low heat.
In a wide-bottomed, high-sided pan (I just use the same pot from cooking the broccolini), melt butter and sauté green onions for a minute or two until tender. Stir in the drained rice until each grain is butter-slicked. Add the wine and cook to reduce, stirring constantly.
Once the alcohol has evaporated, lower the heat and slowly ladle in 8 cups of the hot stock (one or two ladlefuls at a time), stirring until fully absorbed by the rice between each addition. Keep adding and stirring until the rice is al dente, about 18 to 20 minutes.
When cooked to your liking, stir in the broccolini, edamame, carrots, and grated cheeses. Add more hot broth if needed to loosen the risotto up a bit. Season to taste with salt and pepper.
Serve garnished with fresh-ground black pepper and Parmesan shavings (optional but pretty)
Eat and enjoy every bite because you can!
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