spinach pesto risotto - karlijnskitchen.com

Low FODMAP Spinach Pesto Risotto

You can always wake me up for a risotto. Especially when it is a simple risotto like this one. The fewer ingredients a risotto has, the better it usually is.

This spinach pesto risotto tastes divine. A simple recipe to score points with at a dinner party, but also to eat on the couch on a lazy weekend day.

I won’t spend any more time convincing you: you should just try this recipe!

spinach pesto risotto in a small pan with grated cheese on top
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Een hand die met een pollepel een schepje low FODMAP risotto met pesto uit een pannetje schept

Low FODMAP Spinach Pesto Risotto


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Karlijn
  • Total Time: 40 min
  • Servings: 2 1x

Description

Low FODMAP spinach pesto risotto. Very easy, but you will definitely score points with this at a diner party. Gluten-free, low lactose and vegetarian.


Ingredients

Scale
  • 160 g (5.6 oz) risotto rice
  • 450500 (1.9 – 2.1 cups) ml stock (make sure to check the ingredients for FODMAPs)
  • 3 handfuls of fresh spinach
  • 35 g (1/4 cup) pine nuts
  • 1.52 tbsp olive oil
  • 1 tbsp lemon juice
  • 40 g (2/5 cup) parmesan cheese
  • Pepper and salt
  • Optional: 100 g canned mushrooms (contrary to normal mushrooms, canned mushrooms are low FODMAP up to 100 g per portion)

Instructions

  1. For the pesto: put the spinach, pine nuts, olive oil, lemon juice, parmesan cheese, pepper and salt into a foodprocessor (or use a handblender) and make it into a pesto. Taste and season with some extra pepper, salt and lemon juice if necessary. Add some more olive oil if the pesto is too thick.
  2. Heat some butter in a pan.
  3. Add the risotto rice and stir until the rice is glazed.
  4. Add a spoonful of stock. Stir until all the stock has evaporated.
  5. Repeat this process until you have used all the stock and the risotto is cooked.
  6. Stir the pesto into the risotto and add the mushrooms if you use them.
  7. Serve with some more parmesan cheese.
  • Cook Time: 40 min
  • Category: Dinner
  • Method: Cooking
  • Cuisine: Italian

Together we go for a calm belly!

Subscribe to the Karlijn's Kitchen e-mail newsletter for more tips and recipes and receive the ebook 10 things I wish I had known when I started the FODMAP diet for free!

You subscribe to the newsletter and email updates from Karlijn's Kitchen. You can always unsubscribe. Powered by ConvertKit

Will you let me know if you have made this recipe? I would love it if you would let me know what you think about the recipe by leaving a comment and a rating below. You can also share your creations with me by tagging me on Instagram @karlijnskitchen or by using the hashtag #karlijnskitchen. 

Gearchiveerd onder:

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star