This risotto with lettuce, Brie, and speck is creamy, flavorful, light, and suitable for a low FODMAP diet, by avoiding sautéing and butter.
Inspired by the recipe Sergio Barzetti made during the Rai program “É sempre mezzogiorno” with variations that make it suitable for the Low FODMAP Menu for the column Building the Menu.
You might be wondering if Brie is low FODMAP…
Yes, Brie is considered a low FODMAP cheese, provided you respect the portions.
During production, the lactose is almost completely removed, making it well tolerated: Brie is tolerated in portions of approximately 1.4 ounces.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12 oz Carnaroli rice
- 2.5 qt Low FODMAP vegetable broth (made with celery, carrot, green part of leek only, aromatic herbs)
- 10 oz lettuce
- 5 oz Brie
- 1/3 cup unsweetened almond milk (or lactose-free)
- 3.5 oz speck (in strips)
- to taste salt
- to taste Sri Lanka black pepper
Steps
Prepare the vegetable broth and keep it warm.
In a saucepan, pour the rice and toast it lightly for 1-2 minutes, stirring well (without onion or garlic sauté).Begin adding the broth one ladle at a time, stirring often, letting the liquid absorb before adding more.
Halfway through cooking (after about 10 minutes), add the finely chopped lettuce, continue cooking by adding broth until fully cooked (total about 20 minutes).
At the end of cooking, turn off the heat, stir in the Brie in pieces and the almond milk, gently stir until the cheese melts.
Adjust the salt.Separately, in a non-stick pan, quickly brown the speck without oil until crispy, then add it to the risotto or use as a garnish.
Serve with a sprinkle of Sri Lanka pepper.
Sri Lanka Pepper
The black pepper from Sri Lanka, often known as Ceylon pepper, is appreciated for its aroma and intense spiciness.
It is known for its lasting spiciness and fine aroma.
The white pepper, obtained from the inner seed of the fruit, has a specific aromatic profile that pairs well with black pepper.
