Low FODMAP Pumpkin & Carrot Risotto

Name: Low FODMAP Pumpkin & Carrot Risotto
Prep time: 1500 min
Cook time: 2100 min
Total time: 3600 min
Yield: 4
Cuisine: Italian
Ingredients: 1 ½ cup Japanese Pumpkin (1.5 cup (245.90163934426 g) Japanese pumpkin (Kabocha squash or Buttercup squash) (peeled, seeds remove & cubed)); 2 pieces Carrot (2 large (240.96385542169 g) carrot); 1 tbsp Olive Oil (1 tbsp olive oil); 1 ½ cup Medium Grain White Rice (1.5 cup (319.14893617021 g) medium grain white rice (risotto rice e.g. Arborio) (uncooked amount)*); ½ cup Leeks (0.5 cup (40 g) leek (green leaves only, finely sliced)*); 1 tbsp Garlic Infused Oil (1 tbsp garlic infused oil*); 1 tbsp Butter (1 tbsp butter or dairy free spread (or olive oil)*); 4 cup Chicken Stock (4 cup (1000 ml) low FODMAP chicken stock/vegetable stock*); 2 tsp Lemon (2 tsp lemon zest*); 2 ½ tbsp Lemon Juice (2.5 tbsp lemon juice*); 4 cup Spinach (4 cup (120.12012012012 g) English spinach (sliced)); 3 tbsp Cilantro (3 tbsp fresh cilantro (chopped)); 4 tbsp Parmesan Cheese (4 tbsp parmesan cheese or vegan parmesan cheese (optional)*) — optional

Low FODMAP Pumpkin & Carrot Risotto - Lunch, Dinner, Vegetarian Options, Side Dishes (Italian)

3600 minItalian

Servings4

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Vegetarian
Gluten Free
Dairy Free
Pescatarian
Egg Free
Soy Free

Ingredients

For 4 servings

Japanese Pumpkin1 ½ cup · 1.5 cup (245.90163934426 g) Japanese pumpkin (Kabocha squash or Buttercup squash) (peeled, seeds remove & cubed)
Carrot2 pieces · 2 large (240.96385542169 g) carrot
Olive Oil1 tbsp · 1 tbsp olive oil
Medium Grain White Rice1 ½ cup · 1.5 cup (319.14893617021 g) medium grain white rice (risotto rice e.g. Arborio) (uncooked amount)*
Leeks½ cup · 0.5 cup (40 g) leek (green leaves only, finely sliced)*
Garlic Infused Oil1 tbsp · 1 tbsp garlic infused oil*
Butter1 tbsp · 1 tbsp butter or dairy free spread (or olive oil)*
Chicken Stock4 cup · 4 cup (1000 ml) low FODMAP chicken stock/vegetable stock*
Lemon2 tsp · 2 tsp lemon zest*
Lemon Juice2 ½ tbsp · 2.5 tbsp lemon juice*
Spinach4 cup · 4 cup (120.12012012012 g) English spinach (sliced)
Cilantro3 tbsp · 3 tbsp fresh cilantro (chopped)
Parmesan Cheese4 tbsp · 4 tbsp parmesan cheese or vegan parmesan cheese (optional)* · optional

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Steps

1Preheat the oven to 200ºC (390ºF) bake function. Peel and chop the pumpkin and carrot into 1.5cm (0.60 inch) pieces. Place in an oven dish, drizzle with olive oil and season with salt and pepper. Bake for 20 to 25 minutes (until soft and slightly golden). Toss a couple of times during cooking.
2While the roast veggies are cooking, 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 the butter or dairy free spread and garlic infused oil for two minutes. Add the rice, stir through the mixture for about 1 minute.
3Next add 125ml (1/2 a cup) of stock at a time, stir every now and then until the liquid has absorbed into the rice. Carry on adding and stirring in the stock, a splash at a time. Turn down the heat to medium low if needed (if the rice is cooking too quickly and starting to stick to the bottom of the pan). Once the rice has absorbed about 3/4 of the stock, check and see if the rice is cooked (should take about 20 minutes). If it isn't, add more stock and continue cooking for another few minutes. While the risotto cooks, zest the lemons (the trick is just to zest the yellow layer and not the bitter white layer underneath).
4While the rice finishes cooking, stir through the shredded spinach, lemon juice and lemon zest. Season with salt and pepper. Then stir through the roast veggies, chopped fresh cilantro and grated cheese (if using).
5Serve the low FODMAP pumpkin and carrot risotto in bowls. Enjoy!