Foods, Health and Disease, Uncategorized

Bacon, Zucchini & Feta Risotto with a Hint of Lemon Zest

 Bacon, Zucchini & Feta Risotto with a Hint of Lemon Zest Recipe

 

Yields three main servings or four entree serves

Pressure Cooker, Oven and On the Stove Methods of Cooking

 

Low fodmap bacon and zucchini risotto with feta and a hint of lemon zest- A Fussy Fodmapper Recipe (low fodmap, gluten free, low lactose, fructose friendly, no garlic, no onion)

 

Ingredients

 

1 1/2 tablespoons of onion infused olive oil

2 rashers/slices of bacon, roughly chopped (approx 50g)

Green part of one leek, finely sliced

1 cup of Arborio rice

½ cup dry white wine

500 mls of chicken stock

Additional 500mls of stock for stove top or oven baked methods

One zucchini, grated (up to 120g)

Zest of ½ a lemon

To serve

Salt and Pepper to taste

Feta cheese

Garlic infused olive oil to taste

 

Method

 

In the pressure cooker:

Set the pressure cooker to ‘Sautee’ and add ½ tablespoon of the onion-infused oil.  Cook the bacon in the oil then remove it and set aside.

Next, add the leeks and the remaining onion-infused olive oil to the pot and sauté until soft. Add the Arborio rice and cook for 1-2 minutes or until the rice is translucent.  Then add the wine, stirring until the rice has absorbed it. Add the stock and stir to combine.  Close the lid for the pressure cooker and set to pressure cook (my pressure cooker has a Risotto function, if yours doesn’t, set to pressure cook for seven minutes).

When finished, turn the pressure cooker to the ‘Keep Warm’ function. Stir through the bacon, zucchini and lemon zest and let the risotto sit for 3-5 minutes until the zucchini has softened.

To serve, add salt and pepper to taste, drizzle with a small amount of the garlic-infused olive oil (amount depending on taste but be careful, it is potent) and top with a crumble of the feta cheese.

 

In the oven:

Preheat the oven to 180 degrees.  In a frypan add ½ tablespoon of the onion-infused oil.  Cook the bacon in the oil then remove it and set aside.

Next, add the leeks and the remaining onion-infused olive oil and saute until soft. Add the Arborio rice and cook for 1-2 minutes or until the rice is translucent.  Add the wine, stirring until the rice has absorbed it.

Transfer the rice mixture to a casserole dish and add the stock, stirring to combine.  Place the lid on your baking dish (or cover with aluminium foil) and place in the oven. Cook for 20 minutes then add the bacon, zest and grated zucchini, stirring to mix it through the risotto mixture.  Continue to cook for another 10 minutes or until the rice is cooked through and all of the stock has been absorbed by the rice.

When finished, add salt and pepper, drizzle with a small amount of the garlic-infused olive oil (amount depending on taste but be careful, it is potent) and give the rice a stir to combine all of the ingredients.  Top with a crumbling of feta cheese.

 

On the stove method:

Set your stove-top to a medium-high heat.  In a deep-dish frypan add ½ tablespoon of the onion-infused oil.  Cook the bacon in the oil then remove it and set aside.
Next, add the leeks and the remaining onion-infused olive oil and saute until soft.  Add the arborio rice and cook for 1-2 minutes or until the rice becomes translucent. Stir in the wine and continue to cook until the rice has absorbed the liquid. Reduce the heat to low-medium and add a small amount of the stock (about ½ a cup), stirring until it has been absorbed by the rice.  Repeat this step until all of the stock has been used and the rice is cooked through.
Stir through the bacon, grated zucchini and zest.  Continue to cook for a few minutes until the zucchini softens then transfer the risotto to your serving dish.  Add salt and pepper to taste, drizzle with the garlic-infused olive oil and top with a crumbling of feta cheese. Enjoy!

 

Health and Wellness Associates
EHS Telehealth

WordPress:  https://healthandwellnessassociates.co/

 

 

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