I love love love risottos! And I think you love them too because the risotto recipes on my blog are always popular. Especially the risotto with spinach pesto is a favourite.

I always see risotto more as a recipe for autumn and winter. For me, it is real comfort food and I love eating it on the couch under a blanket.

But as we are officially still in summer, I wanted to make a summer risotto recipe and that is what this low FODMAP lemon risotto is!

This risotto is super fresh and tangy and delicious to serve with a green salad on the side. Fish also goes very well with it. I made a green salad and shrimp skewers for on the side.

Low FODMAP lemon risotto

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• Author: Karlijn
• Total Time: 40 mins
• Servings: 2 1x

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Description

A fresh summer risotto with parmesan cheese and fresh basil. Delicious with a green salad and some fish. Gluten-free and lactose-free.

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Ingredients

Scale 1x2x3x

• 150 g risotto rice
• Zest of 1 lemon
• Juice of 1 lemon
• 500 ml stock (I used a low FODMAP stock cube)
• Optional: 50 ml white wine (if you don’t use wine, use 50 ml extra stock)
• A cube of butter
• 30 g parmesan cheese + extra for garnish
• Fresh basil

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Instructions

1. Make the stock by boiling 600 ml water and dissolving a stock cube in it. Turn off the heat.
2. Heat some olive oil in the pan. Add the risotto rice and the zest of 1 lemon. Stir until the rice becomes glossy.
3. Add the white wine if you use it and wait until it has evaporated. Continue to stir the rice, to avoid it from sticking to the pan.
4. Use a soup spoon to add a spoonful of stock. Wait until this has evaporated and add another spoonful. Continue until you have used all the stock and the risotto has softened. Continue to stir.
5. When the rice is almost done, add a cube of butter, the lemon juice and the parmesan cheese. Stir together, taste and season with salt and pepper.
6. Garnish with fresh basil and some extra parmesan cheese.
7. Serve with some veggies on the side, such as a green salad.

• Prep Time: 40 mins