Low-FODMAP Easy Oven Risotto (‘Ina Garten’s’)
I adapted Ina Garten’s easy oven risotto for a low-FODMAP recipe. No-stirring, creamy and delicious. Gluten-free!
- Prep Time: 10 min
- Cook Time: 50 min
- Total Time: 1 hour
- Yield: 4-6 servings
- Category: Side Dish
- Diet: Gluten-Free
Ingredients
- 3 & 1/4 cups low-FODMAP chicken broth, plus additional if needed*
- 1 cup dry arborio rice
- 2 tablespoons onion or shallot-infused oil*
- 2 tablespoons garlic-infused oil*
- 1 celery stalk (60g), finely chopped*
- 1 teaspoon kosher salt, plus more for sprinkling
- 1/2 teaspoon ground black pepper
- 1/2 cup dry white wine
- 1 cup freshly grated parmesan cheese, plus to serve
- 1/4 cup chopped fresh parsley, plus to serve
Instructions
- Preheat the oven to 350 F
- In a large Dutch Oven with lid, place 3 & 1/4 cups low-FODMAP chicken broth, arborio rice, celery, and infused oils
- Cover, and bake in oven for 45 minutes, until most liquid is absorbed, and the rice is al-dente
- Remove, and add dry wine, salt, pepper, parmesan, and parsley. Add additional broth if desired (if you like it very creamy, you may need more broth. However, if you plan to make arancini with this risotto, I suggest a less creamy result)
- Stir until it is thick and creamy. Serve hot
- Try this ristto in my arancini recipe!
Notes
Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients at time of posting
