Fodmap-Friendly Mushroom Spinach Risotto
Ingredients
- 1 cup Arborio rice, soaked overnight, rinsed and drained
- 2 tbsp garlic infused extra virgin olive oil
- 1/8 cup chopped toasted activated walnuts
- 1 cup cubed tofu or tempeh
- 1/4 cup green leek tips, diced
- 220g Shiimeji mushrooms, cleaned and sliced
- 2 tsp fresh thyme, chopped
- 3 cups vegetable broth
- 1 tbsp coconut cream
- 1/4 cup nutritional yeast
- 2 cups packed spinach leaves, washed and torn into pieces
- 1/4 tsp Himalayan salt
- black pepper to taste
Preparation
Toast the walnuts on low heat in the oven until golden and fragrant
Heat the garlic infused olive oil in a large pot over medium heat
Add the diced green leek tips and sliced Shiimeji mushrooms, sauté until softened
Stir in the drained Arborio rice and cook for a few minutes until lightly toasted
Gradually add the vegetable broth one cup at a time, stirring frequently and allowing the rice to absorb the liquid before adding more
Add the cubed tofu or tempeh and chopped fresh thyme, continue cooking until the rice is creamy and al dente
Stir in the coconut cream, nutritional yeast, spinach leaves, Himalayan salt, and black pepper, cook until the spinach wilts and everything is heated through
Remove from heat and fold in the crushed toasted walnuts before serving
Tips
Soak the rice overnight for better digestibility as specified
Use homemade vegetable broth to avoid onion or garlic powders for FODMAP compliance
This dish improves in flavor when left to sit, making leftovers ideal
Nutritional yeast can be omitted if not tolerated
