Tip the chopped tomatoes and half the stock into a food processor and pulse until smooth. Pour into a saucepan with the remaining stock, bring to a gentle simmer and keep over a low heat.

Meanwhile, place the oil in the base of a large saucepan and heat gently.  Stir in the garlic oil and rosemary, then cook for 1 min more. Add the rice and cook, stirring, for 1 min.

Start adding the hot stock and tomato mixture about a quarter at a time. Let the risotto cook, stirring often, adding more stock as it is absorbed. After you have added half the stock, add the tomatoes.

After 20-25 mins, the rice should be creamy and tender, the tomatoes softened and all of the stock should be used up.

Cover and leave for 1 min, then stir in the basil. Serve sprinkled with Parmesan and a good grinding of black pepper.

Recipe from Good Food magazine


400g can chopped tomatoes

1l vegetable stock

1 tbsp olive oil

1 tbsp garlic infused oil

1 tbsp chopped chives

1 rosemary sprig, finely chopped

250g risotto rice

300g vine tomatoes, halved

small pack basil, roughly torn

4 tbsp grated Parmesan - vegetarian equivalent

Low FODMAP Recipe

Tomato, Basil  & Parmesan risotto

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