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Birds eye view of a shallow white bowl filled with a creamy white coloured rice risotto. It is topped with pieces of browned oyster mushrooms and parsley. There is a sprig of parsley next to the bowl and the background is marble.
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Creamy Low FODMAP Oyster Mushroom Risotto

Creamy and flavorful, this low FODMAP risotto recipe is a delicious dinner!Made with oyster mushrooms and low FODMAP chicken broth, this dish is easy and so flavorful to prepare at home. Top it with parmesan cheese and fresh parsley, and enjoy!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Lunch/ Dinner, Side Dish
Cuisine: Italian
Diet: Gluten Free, Low Lactose, Vegetarian
Keyword: gluten free, low fodmap, no garlic, no onion
Servings: 4
Author: Andrea Hardy

Ingredients

  • 8 cups low FODMAP chicken broth (we used Campbells - you won't use it all but running out when making risotto is never fun!)
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 3 cups oyster mushrooms, diced
  • 1 cup arborio rice, uncooked
  • 1 tsp lemon juice
  • 1/2 cup grated parmesan cheese
  • 2 tbsp cream
  • 1/2 cup parsley leaves, chopped
  • Salt and pepper to taste

Instructions

  • In a large pot, add chicken broth and heat until a vigorous boil. Turn off and set aside.
  • In a large frying pan, add butter and melt on medium heat.
  • Clean and chop mushrooms and add them to the pan. Cook mushrooms for approximately 5 minutes until they are golden brown. Seaon with salt. Remove mushrooms from pan and set aside.
  • In the same pan, add olive oil, uncooked rice. Stir until all rice is evenly coated with oil.
  • Add the lemon juice and continue stirring until all liquid has been absorbed - toasting about 2 minutes.
  • Slowly add the chicken broth at about 1/3-2/3 cup at a time. Continue to stir the rice and do not add more until all the liquid has been absorbed. (Keep the temperature at medium heat and do not increase the temperature throughout this step. Cooking risotto is a delicate and slow process, but that is what makes the final product so unique! This step will take around 20-25 minutes).
  • Taste the rice. If it is still slightly crunchy add an additional small amount of broth and stir until absorbed.
  • Turn the heat off, and add the sautéed mushrooms, cream, parmesan cheese to the rice. Stir well.
  • Once cheese is melted, stir in parsley.
  • Makes 4 full portions or 6 side portions.

Notes

Recipe Tips and Tricks:
  • Make sure to use oyster for this recipe, as many other mushrooms are high FODMAP
  • Looking to up your risotto game for guests? Swap out 1.5 cups of broth washes for a dry white wine! (Essentially you will alternate broth, wine, broth, wine, until your wine is gone and then keep going with broth. You can do this to taste/add more wine as you wish to the washes).