Melt-in-the-mouth risotto is the ultimate comfort food. A big batch made up on a Sunday night is a delicious way to get you through the week.
We have a tendency in the UK to associate pumpkins purely with Halloween, but they’re a great and inexpensive source of vitamins and fibre and in season between October and December. This recipe uses sweet, caramelised, roasted pumpkin, which when stirred in to the risotto, begin to break down, adding an even creamier texture.
As both garlic and onions are off the table, I’ve grown very fond of spice blends to add big punches of flavour when cooking. Baharat is a spice mixture or blend used in Middle Eastern cuisine and is the Arabic word for ‘spices’. Aromatic and zesty, it adds another delicious level of FODMAP-friendly flavour to the dish. To save time, I picked my blend up in a supermarket, but if you want to make your own spice blend, I’ve found this recipe on Food.com delicious.
Once you get a feel for the basic steps of making a risotto – toasting the rice, and adding in the broth a scoop at a time, a whole world of dishes are on your doorstep. And they take no more than a 30 minutes to make.
Scoop into a deep bowl, add a sprinkle of microgreens if you like, for an extra bit of texture, and get cosy.
PS. I’ve been hard at work for months now on my cookbook and I can’t wait to show you the final product! All promo stuff for the book on Twitter and Instagram is tagged with #fodmapfriendlykitchen, so please follow it’s journey and do let me know what you think.