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Low FODMAP pumpkin risotto with goat cheese and pecans

Low FODMAP pumpkin risotto with goat cheese


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

Description

A perfect autumn recipe: low FODMAP pumpkin risotto with goat cheese and pecans. Simple to make, vegetarian and comfort food! Gluten-free and low lactose


Ingredients

Scale
  • 160 g risotto rice
  • 300 g pumpkin puree*
  • 1/2 stock cube**
  • 300400 ml (1 1/41 3/4 cups) water
  • 1 tbsp butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp nutmeg
  • 30 g (1/3 cup) parmesan cheese, grated
  • 60 g (1/4 cup) soft goat cheese
  • 30 g pecans (1/4 cup), chopped
  • Fresh parsley
  • 2 stalks of spring onion, the green part only, in rings

Instructions

  1. Make the pumpkin puree by boiling diced pumpkin for 15-20 minutes and mash them with a fork into a puree. If you use canned pumpkin, you can skip this step 😉
  2. Bring 400 ml water to boil and add the stock cube. Add the pumpkin puree and stir well.
  3. Heat some oil in a pan and add the risotto rice. Stir the rice until it gets shiny. Add the stock one large spoon at a time, while you keep stirring. Every time the water has evaporated you can add some more stock. Continue doing this until the risotto has softened. This takes about 20 minutes.
  4. Stir the butter into the risotto.
  5. Taste the risotto and season with salt, pepper and nutmeg.
  6. Stir in the parmesan cheese.
  7. Divide the risotto over two plates. Crumble the soft goat cheese and chopped pecans on top. Garnish with fresh parsley and the green parts of spring onion. Great to serve with a green salad on the side for extra veggies.

Notes

*See the instructions about which pumpkins are low FODMAP above this recipe.

**Make sure you use stock that doesn’t contain any FODMAPs, such as garlic or onion powder.

  • Cook Time: 40 min
  • Category: Dinner
  • Method: Cooking
  • Cuisine: International

Nutrition

  • Serving Size: 1 serving
  • Calories: 611
  • Fat: 27
  • Carbohydrates: 72
  • Fiber: 5
  • Protein: 19