1½ l low FODMAP chicken stock

1 tbsp olive oil

4 streaky smoked bacon rashers, cut into pieces

1 tbsp chives, chopped

300g risotto rice

125ml white wine

50g grated parmesan

1 tbsp lactose free cream (optional)


Keep the stock hot in a saucepan. Heat the oil in another large pan and fry the bacon until crisp. Remove from the pan with a slotted spoon and set aside.

Add the rice and cook for 1 min. Pour in the wine and keep stirring until it is absorbed.

Add the stock, one ladle at a time, stirring and waiting for the rice to absorb the liquid before adding more.

Continue for about 20 mins until the rice is just cooked and the risotto has a creamy consistency.

Season, then stir through the bacon along with most of the Parmesan and chives, saving a little of each to scatter over before serving.

Recipe adapted from: Good Food

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