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!



  • 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


  • 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!

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  1. I thought garlic and onion were not fodmap friendly, likewise the beans. So, why are they in this recipe?

  2. My daughter’s low Fodmap diet does not allow for garlic. How much is this going to affect the taste?

  3. 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!

    1. 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!