Risotto is such a perfect comfort food, right? I mean it's simple to make, can feed larger crowds, it's affordable, it is creamy and so flavorful! It ticks all the boxes of how comfort food should look like! This low FODMAP Creamy Tomato Risotto is currently my favorite one! I've been absolutely obsessed with it and I can honestly have it every day! But as usual, I need to consciously remind myself that having a risotto every day would probably not be the healthiest choice.
Low FODMAP Creamy Tomato Risotto Recipe
This tomato risotto is super flavorful, savory, so creamy, simple to make, satisfying and so comforting and delicious!
How to make this Low FODMAP Creamy Tomato Risotto Recipe?
Before I tried making risotto at home, I always believed that it is one of those meals that are only to be eaten at restaurants because they are very difficult to make at home. Oh was I wrong! This risotto is so simple to make! In fact, it's one of the simplest meals that I've made! As with any risotto, it is important to follow the steps as described below:
1. Make the Tomato broth.
2. Soften the green parts of spring onion in a pan with a little oil, then add the rice and wine.
3. Wait for the wine to almost fully absorb, then add the tomato stock a ladle at a time. Stir it regularly and ensure each ladle has almost fully absorbed before adding the next.
4. Finish the risotto with cream, parmesan, lemon juice, butter, and salt & pepper.
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 vegan?
You can easily make this risotto vegan. 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.
*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 of which foods are high in FODMAP’s I’d strongly recommend downloading Monash Unversity FODMAP Diet App
Recipe
Low FODMAP Creamy Tomato Risotto
Ingredients
- 400 g tin of chopped tomatos
- 250 ml low fodmap vegetable stock (see low fodmap tips in the article)*
- 2 tablespoon garlic infused olive oil
- 2 spring onions (only the green parts)
- 150 g Arborio rice (¾ cup)
- 80 ml white wine (⅓ cup) you can replace it with more stock if you prefer.
- 5 tablespoon lactose free heavy cream (for vegan, use plant-based alternative)
- 30 g Freshly Grated Parmesan Cheese (for vegan, use plant-based alternative)
- salt and pepper
Instructions
- First make your tomato based stock. Place the tin of chopped tomatoes into a large jug. Add in the vegetable stock nd stir. Heat this stock in a small pan or in the microwave until almost boiling, then turn off the heat.
- Heat oil in a large pan, add the green parts of spring onion and cook for about 5 minutes until the onion starts to soften.
- Add in the rice and stir until the oil has coated the rice. Add in the wine and stir.
- Wait for the wine to almost fully absorb (stirring regularly) and then add the tomato 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. Turn the heat down to very low.
- Stir in the cream, parmesan, butter and salt & pepper.
- Serve it topped with more parmesan and/or fresh basil or coeiander.
- Serve while it's warm and enjoy 🙂
Olivia Scutts says
Love this recipe so much. Have made it many times and have veganised with vegan cheese and a bit of vegan butter on top. Great with fresh basil on top. So yum!