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Low FODMAP risotto all’Amarone

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  • Author: Karlijn
  • Total Time: 40 min
  • Servings: 4 1x
  • Diet: Gluten Free


A simple low FODMAP risotto all’Amarone with Amarone della Valpolicella wine, oyster mushrooms and parmesan cheese.


  • 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


  • 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