Low fodmap chicken & mushroom risotto

Low Fodmap Chicken & Mushroom Risotto

Low fodmap’ers rejoyce! A delicious and filling fodmap friendly risotto using oyster mushrooms – yum!

This recipe is great for meal prep and when you need a warm & hearty meal

Serves 4

Gluten free, Dairy free, Low FODMAP

Calories: 417, Protein: 39.8g, Carbs: 41.8g, Fats: 8.3g, Fibre: 5.1g

Low fodmap chicken & mushroom risotto


  • 500g chicken breast, diced

  • 2tsp garlic infused extra virgin olive oil

  • 3 cups oyster mushrooms, sliced

  • ¼ cup thyme, roughly chopped

  • 1 cup arborio rice

  • 120g baby spinach

  • 1 cup broccolini stalks (stalks only)

  • 1L (4 cups) low fodmap chicken stock (Massal brand has a low fodmap version)

  • ¼ cup parmesan cheese (or nutritional yeast for dairy free)

  • Pinch of salt

  • Pinch of pepper




  1. Add 1 tsp of the olive oil to a large frying pan over medium heat. Once hot add the chicken breast and cook for 8-10 minutes or until the chicken is cooked through. Then, transfer the chicken to a plate

  2. Add the remaining oil to the large frying pan over medium heat. Once hot add the mushrooms and thyme and cook for 3-4 minutes or until the mushrooms are browned. Then add the arborio rice and cook for 1-2 minutes or until the rice looks glossy.

  3. Next, add the baby spinach, broccolini and ½ cup of the stock. Once the stock has been absorbed add another ½ cup of stock and continue this process until all the stock has been absorbed. Then, stir through the parmesan cheese and season with salt and pepper

  4. Divide into 4 serves and enjoy

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