VEGAN Low-FODMAP Green Tea Goddess Risotto Recipe

Looking for a delicious low-FODMAP vegan recipe? You will love this creamy, dairy-free low-FODMAP risotto recipe that marries well with the herbaceous flavors of the green goddess dressing. Brewed green tea leaves add new layers of complexity to this classic comfort food.

This recipe is featured in my new book, The 30 Minute Low-FODMAP Cookbook.

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Vegan Low-FODMAP Green Tea Goddess Risotto

Prep time: 5 minutes / Cook time: 30 minutes / Serves: 4

low fodmap vegan green tea goddess risotto — photo: Hannah Kaminsky

LOW-FODMAP, ONE POT, VEGAN, QUICK-PREP

Ingredients

5 cups water
6 green tea bags
2 tablespoons sesame oil
1 tablespoon Casa de Sante Low-FODMAP Certified Vegetable Stock Powder **
1 teaspoon ground ginger
1½ cups sushi rice
1 cup fresh parsley
¼ cup thinly sliced scallions (green parts only)
3 cups fresh arugula, divided
¼ cup pine nuts
⅓ cup freshly squeezed lemon juice
1½ cups shelled edamame
1 teaspoon kosher salt

***If Casa de Sante Vegetable Stock Powder is sold out you can also use FODY Foods Vegetable Soup Base.

Preparation

Put the water and green tea in a medium saucepan over medium heat and cover with a lid. Bring to a boil, turn off the heat, and let steep for 5 minutes. Remove the tea bags, setting 3 aside.
Stir in the sesame oil, stock powder, ginger, and rice and bring the tea mixture back to a boil. Reduce the heat to medium-low, cover, and let simmer gently for 18 to 22 minutes, until the grains are tender and creamy. When fully cooked, the rice should be neither dry nor soupy.
Meanwhile, put the parsley, scallions, and 2 cups of arugula in a food processor. Open the reserved tea bags, add the green tea leaves, and pulse. Add the pine nuts and slowly drizzle the lemon juice while pulsing, until the mixture is coarsely ground like pesto.
Fold the herb mixture into the risotto along with the edamame and salt. Stir until thoroughly incorporated.
Divide equally between 4 bowls, top each with the remaining 1 cup of arugula, and serve.

Storage tip: Store leftover risotto in an airtight container in the refrigerator for 2 to 3 days. Reheat the risotto in a medium saucepan over medium-low heat along with an additional splash of water. Stir periodically until hot all the way through, about 4 to 6 minutes.

Per serving: Calories: 440; Total fat: 16g; Total carbs: 63g; Fiber: 5g; Sugar: 3g; Protein: 13g; Sodium: 163mg

The beautiful recipe photo was taken by Hannah Kaminsky. Hannah began experimenting in the kitchen at a very young age. Nothing pleased her more than the smiles she received from sharing a homemade dessert. Before long, Hannah’s passion for vegan baking took hold, propelling her ideas and results to the next level. Her blog, BitterSweetBlog.com, features creative crafts, delicious treats, and mouth-watering photography.

Hannah is currently working towards her BFA in photography and her recipes have been featured on New York Times Cooking. Hannah’s blog is not specifically a low-FODMAP blog, however, she is starting to experiment and make more vegan low-FODMAP recipes. Thank you, Hannah, for your beautiful photo! Follow her gorgeous photography, recipes and vegan finds by following her on Instagram. If you know of anyone that follows a vegan diet, tell them about Hannah’s book, Real Food, Really Fast: Delicious Plant-Based Recipes Ready in 10 Minutes or Less.