Low FODMAP risotto with pesto and tomatoes

Making the risotto in a pan

• Preheat the oven to 180 degrees Celsius. Grease a baking dish with olive oil and brush the vine tomatoes with olive oil as well. Place in the baking dish and bake in the oven for 20 minutes.
• Bring the water to a boil and dissolve the stock cubes in it. Stir well.
• Heat 1 tbsp garlic-infused olive oil in a pan.
• Add the rice and heat for 2 minutes until the rice becomes translucent. Keep stirring the rice.
• Add the wine, if you use this, and wait for it to evaporate.
• Then you start adding the stock spoon by spoon.
• It is important that you stir regularly, if you don’t do this, the risotto can burn badly. I’ve already ruined a pan, because I thought I could leave my risotto alone for a while 😉
• Repeat until you have used all the stock and the rice is cooked.
• If the rice is not done yet and you run out of stock, you can add a little extra boiled water.
• In the meantime, scrub the oyster mushrooms clean and cut them into pieces.
• Heat some oil or butter in a pan and fry the oyster mushrooms for 5 minutes, stirring until brown.
• When the risotto is cooked, stir in a tablespoon of butter, the pesto and the oyster mushrooms.
• Divide the risotto between two plates. Place the tomatoes on top and garnish with fresh basil, parmesan cheese and pine nuts to taste.
• If you like, you can roast the pine nuts in a dry pan before you sprinkle them over the risotto. Stir them well and roast for 2-3 minutes until they have turned golden born.

Making the risotto in the CrockPot Express

• Preheat the oven to 180 degrees Celsius. Grease a baking dish with some olive oil and brush the vine tomatoes with olive oil as well. Place in the baking dish and bake in the oven for 20 minutes.
• Bring the water to a boil and dissolve the stock cubes in it. Stir well and set aside.
• Always make sure that your Crockpot Express is on a flat surface, with no other devices and items close to it. Also make sure that the steam from the device can escape properly. Put the plug in the socket and remove the lid from the pan.
• Press start and sauté. Add 1 tbsp garlic-infused olive oil and heat it in the pan of the CPE.
• Add the rice and stir for 2 minutes until the rice becomes translucent. Use the supplied spatula for this.
• Add the wine, if you use it, and continue to use the sauté function until the wine has evaporated.
• Now switch off the sauté function (press stop) and add the stock. Stir with the spatula.
• Put the lid on the pan, turn it to the position where the lock is closed and close the steam valve.
• Press the rice/risotto function and then press start. Now the pan will first build up pressure and then the program will start automatically and the risotto will be prepared in 12 minutes.
• Press stop when the Crockpot Express beep sounds. Wait 10 minutes to let the pressure drop or immediately move the valve from closed to open with your spatula. Be careful not to put your hand or face near it, as hot air will come out. Remove the lid from the pan.
• Stir the risotto well.
• Stir in a tablespoon of butter, the pesto and the oyster mushrooms.
• Divide the risotto between two plates. Place the tomatoes on top and garnish with fresh basil, parmesan cheese and pine nuts to taste.
• If you like, you can roast the pine nuts in a dry pan before you sprinkle them over the risotto. Stir them well and roast for 2-3 minutes until they have turned golden born.