I've been craving all the comfort food lately and came up with an idea to combine my two favorite comfort foods carbonara and risotto! This creamy carbonara risotto is currently my favorite meal! I mean Carbonara and risotto, you just can't go wrong! It is eggless, low FODMAP and so good!
Creamy Carbonara Risotto Recipe
This risotto is super creamy, flavorful, comforting, satisfying and so delicious!
How to make this Creamy Carbonara Risotto?
This is one of the easiest meals to make! First, you need to fry the bacon, set aside, in the bacon fat cook the risotto and in the end add the cream, parmesan, and the cooked bacon. And that is it! So simple, yet luxurious and very delicious!
To find the exact amount of the ingredients and step-by-step instructions, scroll at the end of this page.
how to make this low fodmap creamy tomato risotto dairy-free?
You can easily make this risotto dairy-free. Simply replace the lactose-free heavy cream for a vegan cooking cream and the parmesan cheese for vegan hard cheese.
* FODMAP tip:
*Choose a stock that is gluten-free and does not contain onion, garlic, or any other high FODMAPs.
*If you are using store-bought garlic-infused olive oil, make sure there are no floating bits of garlic in it. You can also make Garlic Infused olive oil at home by frying garlic cloves in the olive oil until they are golden and fragrant. Then remove them from the oil and continue cooking your meal.
*All the ingredients used in this recipe are FODMAP friendly, however, As a general rule always read the labels of the ingredients that you use as there can be sneaky FODMAP’s in any product. To educate yourself on which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet.
Looking for more low FODMAP Risotto Recipes?
Check out my Low FODMAP Creamy Tomato Risotto
Creamy Carbonara Risotto
Ingredients
- 2 tablespoon garlic infused olive oil
- 200 g pancetta (diced) (bacon would work,too)
- 150 g Arborio rice (¾ cup)
- 80 ml white wine
- 500 ml chicken broth
- 100 ml lactose-free cooking cream
- 50 g grated parmesan cheese
- salt and pepper according to taste
Instructions
- In a pan over medium heat, add the garlic-infused olive oil and once hot, add the pancetta or bacon. Cook the bacon for about five minutes or until almost crisp. Remove with a slotted spoon and set aside.
- Pour out the fat, reserving 1 tablespoon in the pan. Then add the rice and saute for a minute until the oil and fat has coated the rice. Splash in the wine and reduce completely.
- Wait for the wine to almost fully absorb (stirring regularly) and then add the chicken stock a ladle at a time, ensuring each ladle has almost fully absorbed before adding the next. Ensure you stir regularly.
- After about 15-20 minutes you should have used up all of the stock. Have a taste of the rice. It should be softer, but still have a bit of a bite to it (it will soften up further when you add the cream). If the rice is still too hard, you can add in a ladle or so of water.
- Stir in the cream, parmesan and cooked pancetta or bacon. Season with salt & pepper.
- Serve it topped with more parmesan and/or fresh basil
- Serve while it's warm and enjoy!
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