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Low Fodmap Sausage and Capsicum Risotto

Low Fodmap Sausage and Capsicum Risotto

Low Fodmap Sausage and Capsicum Risotto - a traditional Italian recipe that can be easily adapted for more delicate tummies. And it tastes just like the original.
Course Main
Cuisine Italian
Keyword capsicum, low FODMAP, Risotto, sausage
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Author Manuela Zangara



  1. Put the stock or water in a pot and heat it on the fire.  The stock/water has to be hot all the time while you are cooking risotto, so that the rice temperature does not drop when you add it to it.
  2. Put the chopped green onion, the garlic oil,  and the extra virgin olive oil in a pot and let it cook on a slow fire for 30 seconds.
  3. Add the sliced capsicum and sauté for a couple of minutes.
  4. Add the low fodmap pork sausage and brown well.
  5. Add the rice, mix well and let it cook for 1 or 2 minutes until it becomes translucent.
  6. Now pour in the white wine and let the alcohol burn off by cooking on a high flame.
  7. Then add enough hot stock/water to cover the rice and turn the fire to medium-low. Keep cooking, occasionally stirring the rice and adding hot stock little by little, until the rice is cooked. It is going to take approximately 18 to 20 minutes depending on the rice you are using.
  8. When the rice is ready, put the fire off and add the grated Parmigiano Reggiano. Mix very well and make sure that your risotto is moist (or, as we say, all’onda – which literally means wavy) and not sticky. You can do that by adding 1 or 2 extra tbsp of hot stock if needed.  Check for salt and season to your liking.
  9. Serve your risotto hot, with some chopped parsley on the top.

Recipe Notes

Do not wash the rice before cooking it. You want to keep the starch in it, as that is what makes risotto naturally creamy.