Bacon & Spinach Risotto - low Fodmap
Author: Suzanne Perazzini
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
- Boil the kettle.
- Heat a little oil in a large saucepan.
- Chop up the celery, chilli, ginger and carrot finely.
- Add to the oil and fry for 3-4 minutes.
- Add the rice and stir to coat in the oil and cook 1 minute.
- Add the wine and cook until evaporated, stirring all the time.
- Mix the tomato puree and water with the stock cubes.
- Add one cup at a time to the rice and cook until absorbed, stirring continuously.
- Meanwhile fry the bacon in a little oil and chop into hunks.
- A few minutes before the rice is cooked and all the liquid is absorbed, add the spinach, the bacon and cheese.
- Stir until the spinach wilts and the cheese melts.
- Season to taste.
- Serve hot.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/bacon-spinach-risotto-low-fodmap/
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