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

Vegetarian Gluten Free and Low FODMAP Recipe -  Risotto with nettles
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