Spinach and tomato risotto with parmesan and chives

Name: Spinach and tomato risotto with parmesan and chives
Total time: 40 min
Cuisine: Italian
Ingredients: 300g arborio risotto rice; 2 tbsp garlic infused oil; 1l gluten free low FODMAP vegetable stock, made with an onion and garlic free cube, or homemade; 200g baby tomatoes, halved; 200g baby spinach; 50g butter; 60g parmesan, finely grated; 2 tbsp chives, snipped; 1 lemon, juice

Creamy risotto of tomato, spinach and parmesan, made without onion so it stays gentle on the gut. Stir it slowly and enjoy.

Time40 min
LevelMedium
Costabout £1.63 a head

4 servings

Ingredients

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300 garborio risotto rice
2 tbspgarlic infused oil
1 lgluten free low FODMAP vegetable stockmade with an onion and garlic free cube, or homemade
200 gbaby tomatoeshalved
200 gbaby spinach
50 gbutter
60 gparmesanfinely grated
2 tbspchivessnipped
1lemonjuice

Method

1
Heat the stock in a pan and keep it hot on a low heat.
2
Heat the garlic oil in a wide heavy pan over a medium heat. Add the rice and stir for 2 minutes until the grains look glossy.
2 min
3
Add a ladleful of stock and stir until absorbed. Keep adding stock a ladleful at a time, stirring often, for about 18 minutes, until the rice is tender with a little bite.
18 min
4
Stir in the tomatoes for the last 5 minutes.
5 min
5
Take off the heat and stir in the spinach, butter and half the parmesan. Cover and leave for 2 minutes.
2 min
6
Add the lemon juice and season. Serve with the rest of the parmesan and the chives.

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.