Low FODMAP Pumpkin & Carrot Risotto - A Little Bit Yummy

Name: Low FODMAP Pumpkin & Carrot Risotto - A Little Bit Yummy
Ingredients: 1.5 Japanese pumpkin (buttercup squash or supermarket squash) (peeled, seeds remove & cubed); 2 carrot; 1 olive oil; 1 salt & pepper; 1.5 medium grain white rice (risotto rice e.g. Arborio) (uncooked amount); 0.5 leek (green leaves only, finely sliced); 1 garlic infused oil; 1 butter or dairy free spread (or olive oil); 4 low FODMAP chicken stock/vegetable stock; 2 lemon zest; 2.5 lemon juice; 4 English spinach (sliced); 3 fresh coriander (chopped); 4 parmesan cheese or vegan parmesan cheese (optional)

alittlebityummy.com

This low FODMAP pumpkin and carrot risotto is delicious. It combines fresh lemon flavours with the comfort of creamy rice and sweet roast veggies.

View Recipe

Share this recipe:

Ingredients

1.5 Japanese pumpkin (buttercup squash or supermarket squash) (peeled, seeds remove & cubed)
2 carrot
1 olive oil
1 salt & pepper
1.5 medium grain white rice (risotto rice e.g. Arborio) (uncooked amount)
0.5 leek (green leaves only, finely sliced)
1 garlic infused oil
1 butter or dairy free spread (or olive oil)
4 low FODMAP chicken stock/vegetable stock
2 lemon zest
2.5 lemon juice
4 English spinach (sliced)
3 fresh coriander (chopped)
4 parmesan cheese or vegan parmesan cheese (optional)