Low FODMAP risotto all’Amarone
In winter there is nothing I like better than a risotto. Risotto is such a delicious comfort food recipe. Perfect for a cold winter day.
Today I want to share a classic from the Verona region of Italy. A low FODMAP variant of the risotto all’Amarone. In Verona, this is one of thé dishes to order in a restaurant.
I am a fan of Italian dishes, especially those with few ingredients (often the tastiest). So I enjoy making a low FODMAP version of these types of recipes.
In a restaurant a risotto will often be made with onion, I make a version without onion to make the dish low FODMAP. And I use spring onions for garnish instead.
Risotto all’Amarone is a very simple risotto traditionally made with Vialone Nano rice and Amarone wine.
Unfortunately, I couldn’t find the rice here, but I could find the wine. So I make the risotto with the Amarone wine and also with “normal” risotto rice.
And of course, parmesan cheese and a spoonful of butter to make the risotto extra smooth and tasty.
I also add some oyster mushrooms to the risotto for a bit of vegetables. This is not part of the traditional recipe, so you can also omit it and serve the risotto with a nice green salad instead.
You can of course serve this risotto with a delicious glass of Amarone.
A glass of red wine per portion is low FODMAP. Because you are already using the wine in the dish, take a small glass.
Because you cook the wine in the risotto, a large part of the wine and alcohol will have evaporated during cooking (about 60%).
But because there is still some in the dish, I would advise not to take too much red wine with the dish.
Otherwise, you may get complaints from this. If you are still in the elimination phase or you know you are reacting to fructose, I would advise being careful with this.
If you know that fructose is not a problem for you, then this is of course not necessary.
Low FODMAP risotto all’Amarone
- Total Time: 40 min
- Servings: 4 1x
- Diet: Gluten Free
Description
A simple low FODMAP risotto all’Amarone with Amarone della Valpolicella wine, oyster mushrooms and parmesan cheese.
Ingredients
- 2.5 tbsp butter
- 320 g (11.3 oz) risotto rice
- 1/2 bottle of Amarone della Valpolicella wine
- 1 liter (4 cups) of low FODMAP stock
- Pepper and salt to taste
- 300 g (10.6 oz) oyster mushrooms
- 60 g (2.1 oz) parmesan cheese + extra for garnish
Instructions
- Heat 1 tbsp butter in a large saucepan.
- Add the rice and stir until the rice is translucent.
- Add the wine to the pan and stir until it evaporates.
- Then add the stock little by little. Always wait until it is absorbed and then add a little more. Repeat this until you have used all the stock.
- Taste the risotto and season with salt and pepper if necessary.
- Meanwhile, add half a tablespoon of butter to a frying pan. Brush the oyster mushrooms clean and cut them into pieces. Fry them for about 5 minutes until they are nicely browned and soft. Season with salt and pepper.
- Stir the parmesan cheese and the last tablespoon of butter into the risotto.
- Divide the risotto among four plates and garnish with a little more Parmesan cheese. Serve immediately.
- Prep Time: 40 min
- Category: Dinner
- Method: Cooking
- Cuisine: Italian
Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen