Chicken and spinach risotto with parmesan, low FODMAP
A creamy risotto made without onion or garlic, with tender chicken, wilted spinach and plenty of parmesan.
- Time45 min
- LevelMedium
- Costabout £1.63 a head
Ingredients
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Method
- 1
Heat the stock in a pan and keep it just simmering.
- 2
Warm half the oil in a wide pan. Fry the chicken with the salt and pepper for 6 minutes until pale gold, then lift out onto a plate.
6 min - 3
Add the rest of the oil and the rice. Stir for 1 minute until the grains look glossy.
- 4
Add the stock a ladle at a time, stirring often and waiting until it is absorbed before adding more. This takes about 18 minutes and the rice should be tender with a slight bite.
18 min - 5
Stir in the chicken, spinach, half the parmesan and the lemon juice. Cook for 2 minutes until the spinach has wilted.
2 min - 6
Serve topped with chives and the rest of the parmesan.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.