Low fodmap creamy mushroom risotto


I LOVE risotto. That creamy, comforting, steaming bowl of yum that fills you up just right.

Making a beautiful risotto is so easy but filled with cream, garlic and onion it’s definitely not low fodmap.

Well I’ve come up with a recipe that’s both low fodmap and still tastes like that gooey, ricey goodness that we all love! Enjoy!


Ingredients

  • 2 tbsp garlic infused oil
  • The green tops of 6 spring onions
  • 400g Arborio rice
  • 1.1 litres of low fodmap stock (see previous post on stock)
  • 2 glasses of white wine
  • 30g dried porcini mushrooms (porcini mushrooms are low fodmap in small servings so 15g per person or less will be safe)
  • 90g Parmesan
  • Butter
  • Salt and pepper
  • A handful of fresh parsely

Serves 6

Method

  1. Prepare porcini mushrooms: Place dried porcini mushrooms in a bowl with 1 cup boiling water. Weight down the mushrooms with something so they stay submerged for 30 minutes. After 30 minutes, squeeze mushrooms (saving all liquid) and chop porcini mushrooms coarsely.
  1. Heat the stock and mix with the mushroom liquid. Finely chop the spring onion ends. Finely grate the Parmesan.
  2. In a separate pan, heat the garlic infused oil and 1 small knob of butter over a low heat. (Usually you would fry the onions and garlic here but the spring onions ends will burn too quickly so I just add them in with the rice.)
  3. Add the rice and spring onions and turn up the heat – the rice will now begin to lightly fry, so keep stirring it. After 1 minute it will look slightly translucent. Add the wine and keep stirring.
  4. Once the wine has cooked into the rice, add your first ladle of hot stock along with the mushrooms and a good pinch of sea salt. Turn the heat down to a simmer so the rice doesn’t cook too quickly on the outside.
  5. Keep adding ladlefuls of stock, stirring, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water.
  6. Remove the pan from the heat, add 1 knob of butter, the parsley and the Parmesan, then stir well.
  7. Place a lid on the pan and allow to sit for 2 minutes – this is the most important part of making the perfect risotto, as this is when it becomes creamy and oozy like it should be. Serve. This also makes a great leftover lunch!
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A Creamy Mushroom, Sherry and Mustard Sauce to go with Succulent Beef Steaks

I whipped up this recipe after getting bored of the usual choice of peppercorn sauce or gravy to go with our beef steaks. This sauce is creamy and full of flavour with a cheeky punch from the mustard and the sherry. It could also be used for a stroganoff style dish and is delicious with pork chops. This recipe is fuss free and perfect for a relaxed but special supper or just for a treat! Enjoy!

IMG_0900

Ingredients

3 tbsp of olive oil or butter
200g button mushrooms, sliced
1 garlic clove, chopped
1 sprig of thyme
100ml dry sherry
1 tbsp balsamic vinegar
150ml beef stock
2 tbsp crème fraîche
1 tbsp wholegrain mustard

Serves four

Method

Melt the butter or heat the oil in a large pan and fry the mushrooms, garlic and thyme until soft. Pour in the sherry and reduce for around 4 minutes then add in the balsamic vinegar and cook for another minute. Then pour in the stock and mix in the mustard and simmer for around 10 minutes. Remove the sprig of thyme and spoon in the crème fraîche. Put to one side whilst you fry your steaks until they are as rare or as well done as you like them. Rest the steaks for 5 minutes before serving.

Plate up with lots of roasted root vegetables or some chunky chips!