This low FODMAP pumpkin and carrot risotto is delicious, not to mention gluten-free, dairy-free, egg-free, nut-free, and soy-free! It combines fresh lemon flavors with the comfort of creamy rice and sweet roasted vegetables. This dish is great on its own or with pan-fried white fleshed fish.
-2 large carrots
-1 tbsp olive oil
-Salt and pepper to taste
-1 1/2 cups medium grain risotto rice
-1/2 cup leek (green tips only)
-1 tbsp garlic-infused oil
-1 tbsp olive oil
-4 cups low FODMAP chicken (or vegetable) stock
-2 tsp lemon zest
-2 1/2 tbsp lemon juice
-4 cups spinach
-3 tbsp fresh cilantro, chopped
-Optional: 50g Parmesan cheese (or a vegan cheese option)
Preheat oven to 400. Peel and chop the pumpkin and carrots into 1/2 inch sized pieces. Place in an oven dish, drizzle with olive oil and season with salt and pepper. Bake for 25 minutes (until soft and slightly golden.) Toss a couple of times while cooking.
While the veggies are roasting, make the risotto. Roughly chop the green leek tips. Make the stock if using stock cubes and shred the spinach. Heat a large saucepan over medium heat. Fry the leek tips in olive oil and garlic-infused oil for 2 minutes. Add the rice, stir through the mixture for about 1 minute.
Next, add 1/2 cup of stock at a time, stir every now and then until the liquid has absorbed into the rice. Continue to add and stir in the stock slowly. Turn down the heat to medium low if needed (if rice starts to stick to bottom of pan.) Once rice has absorbed about 3/4 of the stock, check to see if rice is cooked; should take about 20 minutes. Continue adding if not cooked. While the risotto cooks, zest the lemons.
While the rice finishes cooking, stir through the shredded spinach, lemon juice, and zest. Season with salt and pepper. Then stir through the roast veggies, chopped fresh cilantro, and grated cheese (if using.)
Serve the pumpkin and carrot risotto in bowls. Dig in!