How delicious is a big bowl of risotto? Risotto, a northern Italian rice dish, gets its decadence and creaminess from the slowness in the way it cooks. I always want to order this when I see it on an Italian restaurant menu but it’s rare that it fits my dietary restrictions. I have been wanting to try it myself for years but thought it was intimidating. I was shocked by just how easy it is to make. It takes patience and a strong stirring arm but the reward is so worth the extra TLC. I love to pair this dish with salmon to balance out the richness of the risotto. Plus no one will know this is completely FODMAP safe and on your low FODMAP foods list. Awesome, right?! Keep this recipe in mind next time you’re entertaining and need a recipe that will for sure be a hit!
I love both butternut squash and risotto so I couldn’t think of a better combination than combining these two into a big bowl of comfort, I mean a bowl of risotto. 😉 What makes this version even better is that it is dairy free but you don’t miss out on the creaminess and texture you expect from traditional risotto.
PS it’s important to note to keep to a low FODMAP safe portion, stick to 1/4 cup butternut squash.Print
A comforting side dish worthy of being at a restaurant.
- In a medium saucepan, heat broth and butternut squash puree over high heat. Once it comes to a boil, lower heat to low.
- In a large dutch oven over medium heat, add olive oil and rice and saute until rice is well coated. Add the wine and sage and stir until absorbed.
- Add a ladleful of broth to rice one at a time, not adding more until mostly absorbed. Stirring gently and constantly for about 30-40 minutes.
*In a 400-degree oven, roast squash for 25 minutes.
Recipe adapted by Skinny Taste.
Keywords: risotto, fodmap side dish, fodmap recipes