Low FODMAP Grilled Tomato & Pesto Risotto

Looking for a quick and delicious dinner that's sure to impress? Look no further!

This Grilled Tomato & Pesto Risotto is not only packed with flavor but also easy to prepare.

With juicy grilled vine tomatoes, savory oyster mushrooms, and a rich, creamy risotto infused with the delightful taste of pesto, this dish is a guaranteed hit.

Whether you're cooking for a date night or simply treating yourself to a gourmet meal at home, this recipe will make your evening special.

This blog post offers a step-by-step guide to creating a savory Grilled Tomato & Pesto Risotto.

The recipe combines the creamy texture of risotto with the rich flavors of grilled tomatoes and mushrooms, topped with fresh basil, Parmesan cheese, and pine nuts for a delightful finishing touch. Perfect for a cozy dinner for two!

Servings: 2

Time: 35 minutes

Ingredients

• 1 tbsp garlic-infused olive oil

• 1 cup risotto rice

• 8 cups water (or 800 ml water and 200 ml white wine)

• 4 low FODMAP stock cubes (or 4 servings if using powder)

• 1/2 tsp ground pepper

• 130g vine tomatoes

• 172g oyster mushrooms

• 1 tbsp butter + extra for frying the oyster mushrooms

• 2 tbsp low FODMAP pesto

• Fresh basil for garnish

• Parmesan cheese for garnish

• Pine nuts for garnish

Method

Step 1: Prepare the Tomatoes

1. Preheat your oven to 180 degrees Celsius.

2. Lightly grease a baking dish with a small amount of olive oil.

3. Brush the vine tomatoes with olive oil and place them in the baking dish.

4. Bake the tomatoes in the oven for 20 minutes.

Step 2: Prepare the Stock

1. In a large pot, bring the water to a boil.

2. Dissolve the stock cubes in the boiling water, stirring well to ensure they are fully dissolved.

Step 3: Cook the Rice

1. Heat 1 tablespoon of garlic-infused olive oil in a pan.

2. Add the risotto rice and cook for 2 minutes, stirring continuously until the rice becomes translucent.

3. If you are using wine, add it to the rice and wait for it to evaporate.

Step 4: Combine Rice and Stock

1. Start adding the prepared stock to the rice, one spoonful at a time, allowing each spoonful to be absorbed before adding the next.

2. Continue this process until all the stock has been used and the rice is creamy and fully cooked.

Step 5: Cook the Mushrooms

1. In a separate pan, melt a bit of butter.

2. Add the oyster mushrooms and cook until they are tender and golden brown.

Step 6: Combine and Serve

1. Once the rice is cooked, stir in 1 tablespoon of butter and the low FODMAP pesto.

2. Add the cooked oyster mushrooms to the risotto and mix well.

3. Season with ground pepper to taste.

Step 7: Garnish

1. Serve the risotto hot, garnished with the grilled vine tomatoes.

2. Sprinkle fresh basil, Parmesan cheese, and pine nuts on top for extra flavor.

Enjoy your delicious Grilled Tomato & Pesto Risotto!

If you enjoyed this recipe and want to explore more Low FODMAP options, connect with me, a Low FODMAP Monash-trained dietitian.

I can help you manage your gut health and tailor a diet that works best for you.

Book a free discovery call with me today and take the first step towards a healthier, happier you!

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