Low FODMAP Limed Chicken Risotto

Updated June 2022 by Serena Bansal Registered Dietitian BSc Hons

Risotto is one my all time favourite dishes as it is so versatile AND gives you a great opportunity to use of some of your left overs!

Vegan / Vegetarian?

This is not a problem, simply swop out the chicken for Quorn.

Low FODMAP?

To make this dish into a low FODMAP risotto, a few adjustments need to be made (but nothing too taxing!).

Make the following changes;

• The green part of a spring onion instead of onions
• Use only the leek leaves
• Use diced peppers instead of sweetcorn
• Use a low FODMAP stock such as this on from A Little Bit Yummy

Gluten Free?

If, like me, you need a gluten free diet, then making a gluten free risotto is so easy! All you need to do is make sure your stock is gluten free.

Limed Chicken Risotto

Ingredients

• 240g of shredded roast chicken
• 100g of risotto rice
• 2 tablespoons of olive oil
• 2 small onions – diced
• 1/2 leek – chopped into thin slices
• 200g of frozen sweetcorn
• 2 parsnips – peeled and cubed
• 1 lime – juice only
• Dried basil and oregano
• 500mls chicken stock

Method

1. Sweat the onion and risotto rice in the oil for 2-3 mins.
2. Add in all the other vegetables and stir for 2-3 mins.
3. Add in the stock and chicken – simmer for around 15 mins.
4. Add in the dried herbs.
5. Check the rice is cooked.
6. Take off the heat and mix in the lime juice.
7. Serve into 2 bowls.
8. Enjoy!!

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