Gentle Baked Risotto with Peas & Lemon

Traditional risotto requires standing at the stove, stirring constantly, adding stock ladle by ladle. This version does not. This version goes in the oven. You stir it twice. It comes out creamy and comforting and makes you look like you know what you're doing.

Why it's gut-friendly: Arborio rice, when cooked slowly, is relatively easy to digest. Peas add fibre and a touch of sweetness. Lemon brightens everything. This is a gentle, comforting meal that won't upset a sensitive stomach.

Ingredients (Serves 4):

• 1 tbsp olive oil
• 1 onion, finely chopped (omit for low FODMAP)
• 300g arborio rice
• 1 litre vegetable or chicken stock, hot
• 150g frozen peas
• Zest and juice of 1 lemon
• 30g Parmesan or nutritional yeast, grated
• Salt and pepper
• A knob of butter or drizzle of olive oil to finish
• Fresh parsley or basil to serve

Method:

1. Preheat oven to 180°C (160°C fan).
2. In a large ovenproof dish or casserole, heat the olive oil over medium heat on the hob. Add the onion (if using) and cook for 5 minutes until soft.
3. Add the rice and stir to coat in the oil. Cook for 1 minute.
4. Pour in the hot stock and stir once. Bring to a simmer.
5. Cover with a lid or tightly with foil. Transfer to the oven and bake for 20 minutes.
6. Remove from oven. Stir in the frozen peas, lemon zest, and most of the Parmesan. Cover again and return to the oven for 5 minutes.
7. Remove from oven. Stir in the lemon juice, butter or olive oil, and season with salt and pepper. The risotto should be creamy and loose—if it's too thick, stir in a splash of hot water.
8. Serve immediately, topped with the remaining Parmesan and fresh herbs.