Low FODMAP Pumpkin and Sage Risotto

Total time50 min

Prep time15 min

Cook time35 min

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Ingredients

4 servings

5 cups low-sodium chicken broth
Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth Gourmend Deliciously Digestible Organic Chicken Bone Broth, 16.9 fl oz
Fond Chicken Bone Broth, 14 fl oz
See all
3 tbsp extra-virgin olive oil, divided
1 medium yellow onion, finely diced
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
1 ½ cups arborio rice
1 cup pumpkin puree
Ingredient note
A serving of up to about 1/4 cup of pumpkin puree is low in FODMAPs. This recipe works out to right about that much per serving, so it is likely Low FODMAP, though it does not leave room for a second helping. If you prefer to always avoid pumpkin puree, please tap it and change its rating to Red.
2 tbsp fresh sage leaves, thinly sliced, plus whole leaves for garnish
¼ tsp ground nutmeg
¼ tsp ground black pepper
½ tsp salt, plus more to taste
½ cup parmesan cheese, freshly grated
1 tbsp unsalted butter
¼ tsp red pepper flakes (optional)

Instructions

1
Pour the chicken broth into a large saucepan and bring to a gentle simmer over medium-low heat. Keep it warm on the back burner throughout cooking — adding cold broth will stall the starch release.
2
Heat 2 tbsp of the olive oil in a large wide skillet or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.

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