This recipe is for 6 servings. Each serving contains 589 kcal (34 g protein, 66 g carbs, 13 g fat)
650 g chicken breast – finely diced
500 g arborio rice
1+2 tbsp olive oil
1 can sliced white button mushrooms (thoroughly rinsed for low FODMAP)
5 carrots (300g) – diced
15 g fresh sage – finely chopped
4 low FODMAP chicken stock cubes (7’s)
185 ml white wine
1 tsp salt
ground black pepper
100 g baby spinach – roughly chopped
30 g butter
Mix diced chicken with 1 tbsp oil and salt+pepper to taste
Bake 200C for 20 minutes.
In a large pan fry the mushrooms in the remaining oil until most of the water has evaporated (2-3 minutes).
Add diced carrots and chopped sage and sautee for a couple of minutes.
Add rice and combine well.
Crumble in the stock cubes and fry for a minute or two to give the rice a bit nuttier aroma.
Add the wine and salt. Mix well.
Boil about a litre of water in a kettle. Keep adding it to the pan half a cup at a time. Wait every time until it absorbs before adding more water. Keep stirring so that the water gets evenly distributed and the rice doesn’t stick to the bottom of the pan.
When the rice is al-dente (10-15 minutes) and water is absorbed, add the chicken and combine.
Add the spinach and wait for it to wilt while still stirring the rice.
Take off heat and mix in the butter.