Low-FODMAP Zucchini-Parmesan Risotto with Chives

Ingredients

• 1 1/4 cups cup Arborio rice
• 4 cups cup Low-FODMAP vegetable stock, warm, specifically free of onion and garlic, Check label — must not contain onion or garlic
• 1 small Small zucchini, approximately 120 g, diced small
• 2 tbsp tbsp Garlic-infused olive oil, Use commercial garlic-infused oil WITHOUT visible garlic solids
• 2 tbsp tbsp Unsalted butter, divided
• 3/4 cup cup Finely grated Parmesan
• 1/4 cup cup Finely chopped chives
• 1 lemon Finely grated lemon zest
• 1 tbsp tbsp Lemon juice
• 1/2 tsp tsp Kosher salt, plus more as needed
• 1/4 tsp tsp Black pepper

Instructions

1. Warm the stock in a separate saucepan.
2. Heat the garlic-infused olive oil and 1 tbsp butter in a wide saucepan. Add the zucchini and cook for 2–3 minutes. Remove approximately half the zucchini and reserve for finishing.
3. Add the Arborio rice and toast for 1–2 minutes.
4. Add the warm stock approximately 1/2–3/4 cup at a time. Stir regularly. Allow the liquid to absorb before adding more. Continue for approximately 18–22 minutes until the rice is creamy but retains a slight bite.
5. Remove from direct heat. Fold in the remaining butter, Parmesan, chives, lemon zest, lemon juice and reserved zucchini. Adjust consistency with a small amount of warm stock. Season — do not make the risotto stiff.

Nutrition

Chef's Notes

Serving basis: 1/4 recipe. Low-FODMAP critical items: Stock must not contain onion or garlic. Zucchini amount must remain portion-aware. No ordinary garlic cloves. No onion. STORAGE: Refrigerate within 2 hours. Use within 3 days. Reheat with a splash of water or stock.

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