Zucchini Thyme Risotto (gluten free, low FODMAP)

Last updated on 7.11.2023

Creamy and fragrant risotto with hints of lemon.

This recipe is for 6 servings.



650 g chicken – diced
1 tbsp olive oil
Pepper to taste

21 g butter
1 ½ tbsp garlic infused oil
500 g arborio rice
15 g fresh thyme – finely chopped
2 zucchini (750 g) – grated
6 cubes chicken stock
1 lemon – zest + juice
1 tsp salt
Water (ca 6 cups)

Cooking instructions

  • Mix chicken with olive oil and pepper and bake on 220C (fan) for 20 minutes.
  • Fry rice mixed with thyme in oil and butter until lightly browned.
  • Add zucchini, stock, lemon and salt and fry for 5 minutes, until zucchini gets soft and creamy.
  • Add water, half a cup at a time. Stir frequently. Wait for water to absorb between additions. Cook until rice is al-dente, approx. 10-15 minutes.
  • When chicken is done, add to the pan and incorporate.

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