Chicken Sage Risotto (Low FODMAP, GF, DF)
Prep time
Cook time
Total time
A warm & cozy risotto recipe without high FODMAP ingredients.
Recipe type: Main Dish
Cuisine: Italian
Serves: 5 servings
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons freshly chopped sage
  • 4 cups baby spinach
  • 1 bunch green onions (green part only for low FODMAP), sliced
  • 2 large carrots, cut into ½ inch pieces
  • 3 tablespoons nutritional yeast or Parmesan cheese (if dairy is tolerated)
  • 1.5 tablespoons butter (optional)
  • ½ cup dry white wine
  • 1.5 cups dry arborio rice
  • salt & pepper, to taste
  • 4 cups chicken broth (homemade or find a store-bought version without garlic/onion)
  • 4 oz can white button mushrooms
  • 1 chicken breast, sliced in thin strips
  1. In a large saucepan over medium heat, add olive oil, chopped carrots, and sage. Cook for approximately 5-10 minutes or until carrots can be pierced with a fork but are nowhere near mushy.
  2. Add sliced chicken breast and allow to brown lightly on each side.
  3. Add mushrooms and green onion, stirring to incorporate flavors (about 30 seconds).
  4. Add arborio rice and stir, allowing to toast slightly until it becomes translucent around the edges.
  5. Add wine and half of the chicken broth. Bring to a boil.
  6. When the rice begins to suck up most of the moisture, add the remaining chicken broth in 1 cup increments.
  7. Finally, add the spinach and nutritional yeast (or cheese) and stir to incorporate. Season generously with salt and pepper, taste testing to determine perfect amount for your taste buds.
  8. Once the spinach has wilted and the rice has absorbed all the chicken broth, add butter (optional), remove from heat, and serve warm.
Recipe by Bridgetown Nutrition at