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Looking for the perfect Low FODMAP Risotto? We have you covered - Oyster mushrooms are Low FODMAP! We've modified this recipe to be the PERFECT entertaining recipe, full of flavour it will wow your guests! Ignite Nutrition Registered Dietitians are experts in the Low FODMAP diet and digestive health.
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Low FODMAP Oyster Mushroom Risotto

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4


  • 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


  • 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.