Oyster Mushroom Risotto

Name: Oyster Mushroom Risotto
Total time: 40 min
Ingredients: 8 cups (2 L) water; 2 tablespoons Fody Chicken Soup Base; 2 tablespoons (20 g) dried, crumbled porcini mushrooms; 8 tablespoons (113 g) unsalted butter, (cut into pieces, divided); 3/4 cup (48 g) chopped scallions, (green parts only); 1 pound (455 g) oyster mushrooms, (cleaned, tough stems removed (and saved; see Tips), roughly chopped); Kosher salt; Freshly ground black pepper; 1 1/4 cups (246 g) Arborio rice; 1/2 cup (120 ml) dry white wine; 1/4 cup (25 g) grated Parmesan cheese, (plus extra for serving)

www.fodmapeveryday.com

Missing mushrooms? Our Oyster Mushroom Risotto will satisfy - and it is low FODMAP according to the most recent Monash University research. Thrive with us!

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Ingredients

8 cups (2 L) water
2 tablespoons Fody Chicken Soup Base
2 tablespoons (20 g) dried, crumbled porcini mushrooms
8 tablespoons (113 g) unsalted butter, (cut into pieces, divided)
3/4 cup (48 g) chopped scallions, (green parts only)
1 pound (455 g) oyster mushrooms, (cleaned, tough stems removed (and saved; see Tips), roughly chopped)
Kosher salt
Freshly ground black pepper
1 1/4 cups (246 g) Arborio rice
1/2 cup (120 ml) dry white wine
1/4 cup (25 g) grated Parmesan cheese, (plus extra for serving)