Low FODMAP Oven-Baked Pumpkin Risotto

There’s something truly magical about a well-prepared risotto. The creamy texture, the blend of flavours and the comforting warmth it brings can turn any meal into a special occasion. But what if I told you you could achieve risotto perfection with minimal effort and time spent at the stove? Enter our Low FODMAP Oven-Baked Pumpkin Risotto—a mouthwatering dish that combines the sweetness of Japanese pumpkin with the savoury goodness of pancetta (or bacon), all enveloped in a luscious, cheesy risotto.

Best of all, this oven-baked pumpkin risotto isn’t just bursting with flavour but also low FODMAP and gluten-free, making it a friendly option for those with sensitive tummies.

Ingredients You’ll Need:

• 1 tablespoon unsalted butter
• 1 tablespoon garlic-infused olive oil
• 400g Japanese pumpkin, cut into 2cm cubes
• 40g pancetta or bacon
• 1 1/2 cups Arborio rice
• 1L low FODMAP vegetable stock, gluten-free if required
• 1/2 cup chardonnay
• 5 fresh sage leaves
• Salt and pepper
• 1 cup grated parmesan cheese, plus extra to serve

Directions:

1. Preheat and Prepare: Preheat your oven to 180°C (350°F).

2. Start with the Pumpkin and Pancetta: Melt the butter with garlic-infused olive oil in a large cast-iron casserole dish over medium heat. Add the Japanese pumpkin cubes and pancetta (or bacon) and let them cook for about 5 minutes. This step infuses the dish with rich, savoury flavours.

3. Add the Rice and Sauté: Toss in the Arborio rice and stir to coat it in the melted butter. Sauté the rice for 1-2 minutes, stirring frequently. This helps bring out the nutty flavour of the rice.

4. Heat Up the Stock: In a separate saucepan, bring the low FODMAP vegetable stock to a boil.

5. Wine and Seasoning: Pour the chardonnay into the rice and stir until it’s absorbed. Now, add the hot stock, fresh sage leaves and season the mixture with salt and pepper. Bring everything to a boil, then cover the casserole dish with a lid.

6. Bake to Perfection: It’s time for the magic trick! Transfer your risotto from the stovetop to the preheated oven and let it bake for 30 minutes. This hands-off approach ensures your risotto cooks to perfection without constant stirring.

7. Finish with Creamy Cheesiness: Just before serving, stir in the grated parmesan cheese. This adds a creamy, cheesy goodness that beautifully ties all the flavours together.

8. Serve and Enjoy: Your Low FODMAP Oven-Baked Pumpkin Risotto is ready to dazzle taste buds. Serve it immediately, garnished with cracked pepper and an extra sprinkle of cheese if desired.

Our Oven-Baked Pumpkin Risotto offers a hassle-free way to enjoy the comfort and flavour of traditional risotto. Give it a try and let the oven do the work while you savour the delicious low FODMAP results!

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