This lettuce, brie, and speck risotto is creamy, flavorful, light, and suitable for a low FODMAP diet, avoiding sautéed onions and butter.
Inspired by the recipe Sergio Barzetti made during the Rai show “It’s Always Noon” with variations that make it suitable for the Low FODMAP Menu for the column Build the Menu.
You might be wondering if brie is low FODMAP…
Yes, brie is considered a low FODMAP cheese, as long as you stick to the portions.
During production, lactose is almost completely removed, making it well tolerated: brie is tolerated in portions of about 1.4 oz.
- Difficulty: Medium
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.3 oz Carnaroli rice
- 10.6 cups Low FODMAP vegetable broth (made with celery, carrot, only the green part of the leek, aromatic herbs)
- 9.9 oz lettuce
- 5.3 oz brie
- 2.7 oz unsweetened almond milk (or lactose-free)
- 3.5 oz speck (in strips)
- to taste salt
- to taste Sri Lankan black pepper
Steps
Prepare the vegetable broth and keep it warm.
In a saucepan, pour the rice and lightly toast it for 1-2 minutes, stirring well (without onion or garlic sauté).Start adding the broth one ladle at a time, stirring often, allowing the liquid to absorb before adding more.
Halfway through cooking (after about 10 minutes), add the finely chopped lettuce, continue cooking while adding broth until fully cooked (total about 20 minutes).
At the end of cooking, turn off the heat, blend in the pieces of brie and almond milk, stirring gently until the cheese melts.
Adjust for salt.Separately, in a non-stick pan, quickly brown the speck without oil until crispy, then add it to the risotto or use it as a garnish.
Serve with a sprinkle of Sri Lankan pepper.
Sri Lankan Pepper
Sri Lankan black pepper, often known as Ceylon pepper, is prized for its intense aroma and 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.
