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Chicken and Vegetable Cheats Risotto
Chicken and Vegetable Cheats Risotto
Not made in the traditional way but my low fodmap version provides all the oozy comfort and flavour of a proper risotto, with a lot less time and effort.
Not made in the traditional way but my low fodmap version provides all the oozy comfort and flavour of a proper risotto, with a lot less time and effort.
I love risotto — oozy, comforting, and versatile, with just enough indulgence to feel special. If I get a lazy weekend afternoon, I enjoy making it the traditional way: slow, soothing, and deeply satisfying. But realistically I don't usually have time. My cheats version is definitely not traditional, but delivers all the creamy comfort without the triggers or the time commitment. Made with spring onion greens, low FODMAP stock cubes, and pre-cooked chicken, it’s a streamlined approach that doesn’t compromise on flavour. Carrots and green beans add texture, colour and nutrients, while parmesan provides a deep savoury finish.
Whether you follow the method with arborio rice or opt for the 'super-cheat' shortcut, this recipe delivers a nourishing, gut-friendly bowl that’s ideal for busy evenings. It’s a satisfying, family-friendly dish that’s as gentle as it is delicious.
Easy Low Fodmap Chicken and Vegetable Cheats Risotto
Easy Low Fodmap Chicken and Vegetable Cheats Risotto
Ingredients
(Serves 2)
3 spring onions, green parts only, finely sliced
Olive oil (garlic infused optional)
3 low fodmap stock cubes e.g. Massel 7's Chicken Style
(Optional) One glass white wine
160g risotto rice e.g. arborio
2 medium carrots (approx 160g in total), peeled and sliced
160g frozen/fresh green beans (topped and tailed if using fresh)
30g parmesan cheese, grated
160g cooked chicken
Salt and pepper
(Optional) basil leaves to garnish
Method
Boil a full kettle.
Add the carrots and stock cubes to a pan and pour in enough boiling water to cover them. Stir to dissolve the cubes and bring to the boil, then turn heat down and simmer for 12 mins. If using fresh green beans, add these after 6 mins/if using frozen green beans add them after 8 mins. Turn off the heat.
Drizzle 1 tablespoon of olive oil into a saucepan on a medium heat and add the onions. Cook for 5 minutes, or until softened, stirring occasionally and adding splashes of water if required. Tip the rice into the pan and cook for another couple of minutes until the rice starts to look slightly translucent at the edges.
Turn up the heat to full and pour in the white wine, if using, or a glassful of boiling water. Boil until most of the liquid has evaporated.
Using a ladle, add enough stock from the vegetables pan to cover the rice by about 1cm. Bring to the boil, then turn down the heat and simmer for 15mins. Stir regularly, adding more stock if the liquid becomes fully absorbed.
Add the cooked chicken and vegetables to the rice and cook for another 5 mins or until everything is piping hot.
Turn off the heat and stir in most of the parmesan, saving a little to serve.
When the parmesan has melted into the rice, serve the risotto sprinkled with the remaining parmesan, some black pepper, and basil if using.
‘Super-cheat’ ingredient: This is already a cheat’s recipe but sometimes I want the satisfying comfort of this chicken and rice bowl extra quickly. If so, after softening the spring onions in step 3, I skip straight to step 6 and add a packet of plain pre-cooked microwave rice to the onions with the chicken and veg. Use enough of the stock from the vegetables to cover the bottom of the pan, adding more as everything reheats and the rice absorbs the liquid. The result is definitely more of a ‘rice-soup’ than a risotto, but you still get the same comforting, easy-to-digest experience in half the time.
‘Super-cheat’ ingredient: This is already a cheat’s recipe but sometimes I want the satisfying comfort of this chicken and rice bowl extra quickly. If so, after softening the spring onions in step 3, I skip straight to step 6 and add a packet of plain pre-cooked microwave rice to the onions with the chicken and veg. Use enough of the stock from the vegetables to cover the bottom of the pan, adding more as everything reheats and the rice absorbs the liquid. The result is definitely more of a ‘rice-soup’ than a risotto, but you still get the same comforting, easy-to-digest experience in half the time.
Please note: All the recipes on this site are ones that I've genuinely made for myself, my family and my friends, and all the photos are ones I've taken myself, in my home kitchen, before actually eating the food! My recipes are not certified but use low fodmap ingredients, based on the latest information available at the time of writing from reliable sources such as Monash University so should be suitable for those with IBS. However, it's important to remember that everyone with IBS is different, so the foods you can tolerate are unique to you. If in doubt, check with your healthcare professional.
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