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Low-FODMAP vegetable risotto
Fruit and vegetables
150g/5oz
butternut squash
, peeled, deseeded and cut into roughly 3cm/1¼in chunks
1
celery
stick, finely chopped
3
carrots
(around 300g/10½oz), peeled and coarsely grated
200g/7oz
spinach
leaves
Tins, packets and jars
1 tsp
yeast extract
300g/10½oz
risotto rice
Cooking ingredients
½ tsp dried mixed
herbs
1 tsp flaked sea salt and freshly ground
black pepper
Dairy, eggs and chilled
50g/1¾oz
Parmesan
cheese (or alternative vegetarian hard cheese), grated
Other
3 tbsp garlic infused oil
150ml/5fl oz dry
white wine
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