clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Een hand die met een pollepel een schepje low FODMAP risotto met pesto uit een pannetje schept

Low FODMAP Spinach Pesto Risotto

  • Author: Karlijn
  • Total Time: 40 min
  • Servings: 2 1x


Low FODMAP spinach pesto risotto. Very easy, but you will definitely score points with this at a diner party. Gluten-free, low lactose and vegetarian.


  • 160 g (5.6 oz) risotto rice
  • 450500 (1.9 – 2.1 cups) ml stock (make sure to check the ingredients for FODMAPs)
  • 3 handfuls of fresh spinach
  • 35 g (1/4 cup) pine nuts
  • 1.52 tbsp olive oil
  • 1 tbsp lemon juice
  • 40 g (2/5 cup) parmesan cheese
  • Pepper and salt
  • Optional: 100 g canned mushrooms (contrary to normal mushrooms, canned mushrooms are low FODMAP up to 100 g per portion)


  1. For the pesto: put the spinach, pine nuts, olive oil, lemon juice, parmesan cheese, pepper and salt into a foodprocessor (or use a handblender) and make it into a pesto. Taste and season with some extra pepper, salt and lemon juice if necessary. Add some more olive oil if the pesto is too thick.
  2. Heat some butter in a pan.
  3. Add the risotto rice and stir until the rice is glazed.
  4. Add a spoonful of stock. Stir until all the stock has evaporated.
  5. Repeat this process until you have used all the stock and the risotto is cooked.
  6. Stir the pesto into the risotto and add the mushrooms if you use them.
  7. Serve with some more parmesan cheese.
  • Cook Time: 40 min
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Italian

Keywords: Low FODMAP risotto, spinach pesto risotto, low FODMAP spinach pesto risotto