Low FODMAP chicken risotto
When we came back from our holiday a one and a half month ago (that already feels so much longer ago now, haha), the last thing I felt like doing was cooking a difficult meal.
We drove all night and I could hardly keep my eyes open. We both felt like eating risotto, so I made a quick low FODMAP chicken risotto.
I wasn’t planning to share this recipe with you at all, but when I posted a picture of it in my Instastories, I got the question if I wanted to share the recipe.
So I thought, why not, you can never have enough of simple recipes like these (with only 6 ingredients).
Since one and a half months, I also have been working in a new job and I have to travel to work a bit longer than before. On my former job, I could cycle to my work and I was home from work within 15 minutes.
I now have to go with the train and it takes me 45 minutes to get home. I notice that this (relatively small) difference in travel time already makes that I feel even less like cooking when I come home after a day of work, so I make simple recipes like this one more often.
Did you know that I have a special category on my blog where you can find recipes with 6 or fewer ingredients? Basic ingredients, such as pepper, salt, oil and butter are not counted as ingredients because most people have these at home anyways.
Then make sure to also check out the other risotto recipes on my blog!
- Risotto balls (Italian arancini)
- Spinach pesto risotto (vegetarian)
- Pumpkin risotto with feta (vegetarian)
- Sweet potato risotto
- Mushroom and prosciutto risotto
- Lemon risotto (vegetarian)
Low FODMAP chicken risotto with only 6 ingredients. Perfect for evenings where you don’t feel like cooking, but want comfort food. Gluten- and lactose-free.
- 320 g (1 3/4 cup) risotto rice
- 1 liter water (4 cups) + low FODMAP stock cubes
- 450 g (1 pound) chicken breast
- 300 g (2 cups) green bell peppers*
- 350 g (2 cups) canned mushrooms (Oyster mushrooms are also low FODMAP, so you can use those too)
- 75 g (1/3 cup) grated cheese + extra for garnish
- Pepper and salt
- 2 tsp ground paprika
- Optional: a cube of butter
- Make the stock by dissolving the broth concentrate into 1 liter of boiled water. I often use a little less broth concentrate than the package states because I don’t want the broth to be too strong in the risotto.
- Cut the chicken breast into cubes and the paprika too. Drain the mushrooms and rinse them well.
- Heat some oil in a pan and add the rice. Stir until the rice becomes glossy.
- Add a large spoonful of stock to the rice. Wait until the stock has dissolved, while you stir continuously. It is important that you keep stirring all the time, if you don’t do this your risotto can burn. I speak from experience unfortunately, I have ruined several pans because I thought I could walk away from my risotto for a minute.
- Repeat this until you have used all the stock and the rice is soft.
- In the meantime, heat some oil in a frying pan and fry the chicken until cooked. Season with pepper, salt and ground paprika.
- Add the vegetables to the chicken and fry for a few minutes until they have softened.
- Add the chicken and the vegetables to the risotto.
- Add a cube of butter and the grated cheese. Taste and season with some more spices if necessary.
- Divide the risotto over four plates and garnish with some extra cheese.
*Green bell pepper is low FODMAP up to 75 gram per serving. If you use 300 gram for the entire recipe this is a safe low FODMAP serving. Red bell pepper is low FODMAP in smaller amounts, so if you want to use red bell pepper, you can use a maximum of 43 gram per serving. If you know you tolerate fructose well, you can use some more red bell pepper.
- Prep Time: 30 min
Together we go for a calm belly!
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