Zucchini Thyme Risotto (gluten free, low FODMAP)
Creamy and fragrant risotto with hints of lemon.
Equipment
- 1 large pan
- 1 grater large + fine
Ingredients
Chicken
- 650 g chicken diced
- 1 tbsp olive oil
- Pepper to taste
Rice
- 21 g butter
- 1½ tbsp garlic infused oil
- 500 g arborio rice
- 15 g fresh thyme finely chopped (or 1 tsp dried)
- 2 zucchini (750 g) grated
- 6 cubes chicken stock
- 1 lemon - zest + juice
- 1 tsp salt
- water ca 6 cups
Instructions
- Mix chicken with olive oil and pepper and pan fry until browned. Set aside.650 g chicken, 1 tbsp olive oil, Pepper to taste
- Fry rice mixed with thyme in oil and butter for a minute, until the grains are evenly coated.21 g butter, 1½ tbsp garlic infused oil, 500 g arborio rice, 15 g fresh thyme
- Add zucchini, stock and salt and fry for 5 minutes, until zucchini gets soft and creamy.2 zucchini, 6 cubes chicken stock, 1 tsp salt
- Add water, half a cup at a time. Stir frequently. Wait for water to absorb between additions. Cook until rice is al-dente, approx. 10-15 minutes.water
- Add chicken and lemon juce+zest and combine well.1 lemon - zest + juice