Vegetarian Low FODMAP Recipe  and Gluten Free Recipe - Risotto-stuffed tomatoes
Home
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit
IBS Sano - Low FODMAP Recipes - Logo Background IBS Sano Home

Ingredients


2 beef tomato

2 tsp olive oil

50g risotto rice

1 tbsp chives, chopped

1 small zucchini, chopped

250ml low FODMAP vegetable stock

½ tsp dried mixed Italian herbs

6 fresh basil leaves

1 tbsp finely grated Parmesan (or vegetarian alternative)

handful of rocket leaves


Method


Slice the tops off the tomatoes and set aside. Scoop out the seeds and pulp from the tomatoes with a teaspoon, but be careful not to cut through to the base. Chop the pulp and keep the seeds, but discard the hard, central cores.

Heat the oil in a medium saucepan and tip in the rice. Fry gently over a low heat for 2 minutes, stirring frequently to stop the rice from browning, then add the zucchini gently for 2 more minutes.

Preheat the oven to fan 170C/conventional 190C/gas 5. Pour in the stock then stir in the dried herbs, tomato pulp, chives and seeds – the seeds will add fibre, and won’t be noticeable in the finished dish.

Cook gently for about 15-20 minutes, stirring frequently until the rice is tender and the stock has been absorbed – add extra stock or water if necessary. Turn off the heat, tear the basil leaves into the pan and scatter with Parmesan. Season with salt and pepper and stir well.

Put the tomatoes in an ovenproof dish and fill each one generously with the risotto. Replace tomato tops and bake, uncovered, for 15-20 minutes until the tomatoes are tender. Cool for 5 minutes, then serve with a few rocket leaves on top.


Recipe adapted from: Good Food