Bacon & Spinach Risotto - low Fodmap
Serves: 4
  • 2 cups risotto rice
  • 1 stalk of celery
  • 1 green chilli
  • A knob of ginger
  • 1 carrot
  • ½ cup of red wine
  • 1 cup tomato puree
  • 2 stock cubes (onion and garlic-free)
  • 4 cups of boiling water
  • A bag of spinach
  • 300gms/11 oz of thick cut bacon
  • A handful of grated hard cheese
  • Salt and pepper
  1. Boil the kettle.
  2. Heat a little oil in a large saucepan.
  3. Chop up the celery, chilli, ginger and carrot finely.
  4. Add to the oil and fry for 3-4 minutes.
  5. Add the rice and stir to coat in the oil and cook 1 minute.
  6. Add the wine and cook until evaporated, stirring all the time.
  7. Mix the tomato puree and water with the stock cubes.
  8. Add one cup at a time to the rice and cook until absorbed, stirring continuously.
  9. Meanwhile fry the bacon in a little oil and chop into hunks.
  10. A few minutes before the rice is cooked and all the liquid is absorbed, add the spinach, the bacon and cheese.
  11. Stir until the spinach wilts and the cheese melts.
  12. Season to taste.
  13. Serve hot.
Recipe by The Low Fodmap Diet at