Low FODMAP vegetable risotto
Ingredients
- 3 tbsp garlic infused oil
- 150g/5oz butternut squash, peeled, deseeded and cut into roughly 3cm/1¼in chunks
- 1 tsp yeast extract
- ½ tsp dried mixed herbs
- 1 celery stick, finely chopped
- 300g/10½oz risotto rice
- 3 carrots (around 300g/10½oz), peeled and coarsely grated
- 150ml/5fl oz dry white wine
- 200g/7oz spinach leaves
- 50g/1¾oz Parmesan cheese (or alternative vegetarian hard cheese), grated
- 1 tsp flaked sea salt and freshly ground black pepper
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