White cheddar and chicken risotto with baby greens (low FODMAP)

45 Minutes • Gluten-free • Low FODMAP • Serves 4 - 6 • This is an incredibly creamy risotto that combines beautifully with the sauteed chicken and baby greens. It makes an excellent main course or a delicious side dish. Bring it to a potluck and you’ll be the star of the show.

Ingredients

1 chicken breast, thinly sliced in bite-size pieces

2 teaspoons Smoke N Sanity Lemon Pepper (optional but very delicious-get 10% off with code IBSGC10)

Kosher salt and pepper

2 tablespoons garlic-infused olive oil

5 cups low FODMAP chicken broth plus up to one additional cup if needed (I like Whole Foods Organic 365 brand)

1 tablespoon garlic-infused olive oil

2 tablespoons salted butter

2 cups arborio rice or Japanese sushi rice

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

1 teaspoon kosher salt

1 tablespoon lemon zest, plus 3 tablespoons lemon juice

1/2 cup freshly grated parmesan cheese plus more for serving

8 ounces extra-sharp white cheddar cheese, grated

4 cups baby greens (such as kale, spinach, arugula, and/or bok choy) washed and chopped roughly

2 tablespoons fresh thyme leaves, chopped

Directions 

Slice the chicken and season with lemon pepper (if using), salt, and pepper.

Heat 2 tablespoons of garlic-infused olive oil in a large skillet over medium-high heat. When the oil shimmers add the chicken in one layer and cook until chicken is just cooked through, 1 to 2 minutes per side depending on the thickness of your slices. Transfer cooked chicken to a plate and set aside.

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

Heat 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 2-3 minutes, or until the wine has mostly absorbed into the rice. Stir in 5 cups of the 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 additional warmed broth (to get the consistency you prefer), the lemon juice, and the grated parmesan. Stir for a minute or two until thickened. Add the grated cheddar, lemon juice, lemon zest, and thyme. Stir to combine, then remove from the heat. If the risotto is too thick, add additional warm broth to thin to your desired consistency. It should be creamy, but with just a touch of liquid. Taste, and adjust seasoning with salt.

While the risotto cooks, make the greens. Heat the remaining 1 tablespoon olive oil in a medium skillet over medium-high heat. Sauté the greens until softened, about 3 minutes. Remove from the heat and stir the sauteed greens into the rice mixture along with the cooked chicken.

To serve, divide the risotto into bowls sprinkled with additional parmesan cheese.

Eat and enjoy every bite because you can!

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