30 Minutes • Gluten-free • Low FODMAP • Serves 4 • This creamy risotto with spinach, mushrooms, fresh thyme, and brie makes an excellent vegetarian main course (made with veggie broth) or a delicious side dish. And, of course, it’s low FODMAP so it’s good for everyone.  

INGREDIENTS:

5 cups low FODMAP chicken broth plus one additional cup if needed (or use low FODMAP vegetable broth)

3 tablespoons garlic-infused olive oil

2 tablespoons salted butter

2 cups Japanese sushi rice or arborio rice

1 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc

2 tablespoons fresh-squeezed lemon juice

1/2 cup freshly grated parmesan cheese

8 ounces brie, slightly frozen, rind removed and chopped

12 – 16 ounces oyster mushrooms, chopped

4 cups baby spinach, washed and chopped roughly

1 teaspoon dry thyme

Salt and pepper

1 - 2 tablespoons fresh thyme for garnish

DIRECTIONS:

In a saucepan or microwave-safe dish, heat the chicken broth until steaming. 

Heat 2 tablespoons garlic-infused olive oil and 2 tablespoons butter in a large pot or Dutch oven set over medium-high heat. Stir in the rice, cook until lightly golden and toasted, 2-3 minutes. Add the wine and 1 teaspoon salt, continue to cook for 3-4 minutes, or until the wine has absorbed into the rice. Stir in 5 cups warmed broth and bring to a boil over high heat, cover, reduce the heat to low, and simmer for 15 minutes.

After 15 minutes, stir in the remaining up to 1 cup broth (to get the consistency you prefer) and the grated parmesan. Stir until thickened, about 2-3 minutes. Add the brie, cooked mushrooms, and fresh thyme. Stir to combine, then remove from the heat. If the risotto gets too thick, add additional warm broth to thin. It should be creamy, but with just a touch of liquid. Taste, and adjust seasoning with salt.

While the risotto cooks, make the mushrooms. Heat the remaining 1 tablespoon garlic-infused olive oil in a medium skillet over medium heat. Saute the mushrooms until softened, about 3 minutes. Add the spinach in the last 30 seconds and stir just to wilt. Remove from the heat and stir the sauteed vegetables into the rice mixture.

To serve, divide the risotto in bowls with fresh thyme and additional parmesan cheese sprinkled over the top.

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