This is such a fabulous recipe. I often recommend it to my clients as as a dinner, and again for lunch left-overs the next day! If you’re simply just looking for a side dish–this recipe can easily be paired with a protein source such as Fish, Chicken and Turkey for a well-rounded, healthy meal!
Ingredients
- 1 cup cooked risotto
- 4 medium tomatoes, diced
- 2 tbsp. olive oil
- 2 cups fresh baby spinach
- 1 can white beans, rinsed
- 4 cloves garlic, crushed
- 1 Tbsp. rosemary
- 1 tbsp. balsamic vinegar
- Dash of Nu-Salt and pepper
- 1/2 cup vegetable broth
- Galaxy vegan parmesan cheese
- Dash of oregano
Directions
- Cook risotto (per directions on package). Set aside and cover to keep warm.
- Heat oil in a nonstick pan over medium heat. Add garlic; stir for 1 minute. Add tomatoes and beans. Mix well.
- Add spinach, Nu-Salt, pepper, rosemary, balsamic vinegar. Continue to stir until mixture is completely cooked and warm.
- Remove from heat and serve warm atop a bed of warm risotto.
- Top with vegan Parmesan cheese. Sprinkle with oregano.
- Enjoy!
I thought garlic and onion were not fodmap friendly, likewise the beans. So, why are they in this recipe?
My recipes are not all low fodmap. I’ve healed my gut so I can eat Fodmaps now. xxx
My daughter’s low Fodmap diet does not allow for garlic. How much is this going to affect the taste?
I would remove all garlic Gina!
I had trouble finding plain risotto. I found a box of mixed parmesian risotto but nothing plain. I ended up putting it over rice pasta instead which was delicious. But would love to try it the original way. Help please!
Lynne,
I simply make my own risotto. I make rice, then put it into a large wok or skillet with one of the following: Chicken Broth, Vegetable Broth, Mushroom Broth, Beef Broth), cover and let simmer for 45 minutes, stirring often. This will create an amazingly creamy homemade risotto. Hope this helps. Have a great day and thank you for your comment!