Low FODMAP Pumpkin & Carrot Risotto - A Little Bit Yummy

Name: Low FODMAP Pumpkin & Carrot Risotto - A Little Bit Yummy
Ingredients: 1 1/2 Japanese pumpkin (buttercup squash or supermarket squash) (peeled, seeds remove & cubed); 2 carrot; 1 olive oil; 1 salt & pepper; 1 1/2 medium grain white rice (risotto rice e.g. Arborio) (uncooked amount); 1/2 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 1/2 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 full recipe on alittlebityummy.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at alittlebityummy.com.

Share this recipe:

Ingredients

1 1/2 Japanese pumpkin (buttercup squash or supermarket squash) (peeled, seeds remove & cubed)
2 carrot
1 olive oil
1 salt & pepper
1 1/2 medium grain white rice (risotto rice e.g. Arborio) (uncooked amount)
1/2 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 1/2 lemon juice
4 English spinach (sliced)
3 fresh coriander (chopped)
4 parmesan cheese or vegan parmesan cheese (optional)