Risotto is a classic Italian meal but you are required to pay quite a lot of attention to it while it cooks. You can’t just throw in all the liquid and stick on the lid. That will create a sloppy mess with half left stuck to the bottom of the pot – the dish washer will not thank you. You have to fry the onions and garlic, toast the rice and then add the liquid a ladleful at a time, waiting until it has all been absorbed before adding the next. I’m not at all sure about the science behind this but I do know it works so don’t cut corners.
This recipe is not low Fodmap.
- Chicken breasts - cut up into small pieces
- A bag of frozen freeflow spinach - about 350g
- 1 onion - chopped up
- 2 cloves of garlic - minced
- 420g can of condensed creamy chicken soup
- 2 lemons - grated rind and juice
- 2 cups arborio rice
- 4 cups of water or chicken stock
- Heat a little oil in a large pot and fry onion and garlic.
- Add the chicken and brown.
- Add rice and toss for a few minutes.
- Mix water, lemon juice, rind and soup together.
- Add slowly to the rice mixture and keep stirring to make sure it doesn't stick on the bottom of the pot.
- When it is all almost absorbed, add the spinach and stir until it is heated through.
- Adjust the seasoning.