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Pancetta, chicken & parmesan risotto

If you love risotto as much as we do you’ll just have to try this one. It’s just so satisfyingly creamy and full of flavour. If you have any leftovers (we’re doubtful) it does taste fantastic the day after too and you can pop in a container and bring to work for lunch – simply perfect.

It can be a bit tricky to make risotto on the low-FODMAP diet as you generally can’t use normal stock/stock cubes – it usually contains onion, and you can’t eat onions on the low-FODMAP diet.

Despair not, we have the solution.
Earlier this week we cooked a whole chicken and made chicken stock at the same time. If you haven’t seen the post we suggest you take a look. You will see how easy it is to make your own chicken stock that contains no onion, no additives and is full of goodness and flavour.
Today we’ll be making our beautiful risotto using this lovely stock

Instead of onion we’ve chosen to use chives and we actually prefer it to onion. It just tastes lighter, cleaner & fresher then onion.

200g pancetta
200g cooked chicken (see cooked chicken and stock post for tips. The chicken can also be your leftovers from roast chicken dinner.
250 grams (1 1/2 cups) Arborio rice
ca 1.2 litre (5 cups) simmering chicken stock (see cooked chicken and stock post for one way to make stock)
100ml (3/4 cup) freshly grated parmasan cheese
2 tbs finely chopped chives
1 tbs chopped fresh sage
1tsp chopped fresh rosemary
60ml (1/2 cup) dry white wine
3 tbs olive oil
1-2 tsb seasalt
1 tsb freshly ground black pepper