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A deep plate with low FODMAP tomato risotto with burrata

Low FODMAP tomato risotto with burrata

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5 from 1 review

  • Author: Karlijn
  • Total Time: 45 min
  • Servings: 4 1x
  • Diet: Vegetarian


A fancy, but simple low FODMAP tomato risotto with burrata. Perfect as a main course for Christmas dinner or any other dinner. Gluten-free and vegetarian.


  • 1 liter (4 cups) stock (use low FODMAP stock cubes)
  • 100 ml (3.4 fl. oz) white wine (optional)
  • 400 g (14.1 oz) risotto rice
  • 400 g (14.1 oz) high quality tomato cubes
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 stalks spring onion, the green part
  • 50 g (1.8 oz) grated cheese
  • 1 burrata
  • Fresh basil


  1. Heat some olive oil in a pan. Add the tomato cubes and fry for a minute.
  2. Add the rice and stir well.
  3. Add the wine and stir until incorporated.
  4. Add a tablespoon of stock. Wait until this is completely absorbed and stir occasionally.
  5. Then add another ladleful of stock. Repeat until the stock is used up and the rice is completely soft.
  6. Season the risotto with salt and pepper.
  7. Cut the spring onion into rings and stir it through the risotto.
  8. Stir the parmesan cheese through the risotto.
  9. Cut the burrata into quarters and divide over the risotto.
  10. Garnish with fresh basil
  • Cook Time: 45 min
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Italian