The Everyday Low-Fodmap Cookbook by Zorah Booley

Author:Zorah Booley [Booley, Zorah]
Language: eng
Format: epub
Publisher: Page Street Publishing Co.
Published: 2021-06-28T00:00:00+00:00

In a large pot, add the butter and olive oil over medium heat. When the butter has melted, add the onion and cook for 5 to 8 minutes, stirring, until the onion becomes translucent. Add in the peppercorns, cumin, coriander and garlic powder, then stir and sauté for 5 to 10 minutes over medium-low heat. When the spices become fragrant, add in the peas, Swiss chard and fresh basil, and stir. Then add in the rice and mix well, so all the rice is coated. Then add the thyme, dried basil and dried oregano.

Continuing to cook over low to medium heat, add 1 cup (240 ml) at a time of warm vegetable broth while continuously stirring until most or all of the liquid is absorbed. Continue adding the liquid 1 cup (240 ml) at a time until all the broth is added to the rice. Do not add more broth until the broth you added is almost fully absorbed.

When you are done adding all the broth, stir in the chili powder and cheese. The rice should be soft and the risotto should have a little bit of broth (just a few tablespoons) in the bottom of the pot to keep it moist. Spoon the risotto into a shallow bowl, top with extra grated Parmesan and the basil and enjoy warm.

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