350g/12oz risotto rice
2 stalks celery finely chopped
70g/3oz unsalted lactose/dairy free butter
2 litre/3½ pint low FODMAP vegetable stock
50g/2oz young nettles (small leaves)
2 tbsp lactose/dairy free cream
parmesan cheese, or a similar vegetarian alternative
Chop the celery and place in frying pan with lactose/dairy free butter.
Cook until the celery is soft. Add rice and toss for 3 minutes.
Add one ladle of stock, stir constantly on medium flame, until the liquid is absorbed.
Continue this process of adding 1 ladle of liquid and stirring for 10 minutes.
Add nettles, stir cook for 5 minutes.
Cook until rice is al dente, approximately 18 minutes in total. Stir through the lactose/dairy free cream.
Transfer to a plate and serve with grated parmesan.
Recipe adapted from: Good Food