SERVES 4
This dish was inspired by a fabulous dinner I had in a restaurant on a lovely warm summer’s evening in Northern Australia many years ago. You can add more lemon zest if you like a more intense citrus flavor.
LEMON AND SPINACH RISOTTO
4 cups (1 liter) gluten-free, onion-free chicken or vegetable stock*
2 tablespoons olive oil
2 teaspoons garlic-infused olive oil
⅓ cup (80 ml) fresh lemon juice
1 heaping tablespoon finely grated lemon zest
⅔ cup (130 g) Arborio rice
Handful of baby spinach leaves, rinsed and dried
⅓ cup (1 ounce/25 g) grated Parmesan
2 heaping tablespoons finely chopped flat-leaf parsley
Salt and freshly ground black pepper
Four 7-ounce (200 g) snapper or barramundi fillets
¼ cup (35 g) cornstarch
Green salad, for serving
* Most stocks contain onion or garlic. Choose one that is onion-free. If garlic is present, the amount is likely to be minimal and should be suitable for most people on a low-FODMAP diet. If you are extremely sensitive to garlic, omit the stock and use water instead, or make your own stock by boiling chicken bones and/or suitable vegetables (including carrot and celery) in water with your choice of seasonings for about an hour, then straining out the solids.
1. To make the risotto, pour the stock into a medium saucepan. Cover and bring to a gentle simmer over low heat.
2. Heat the olive oil, garlic-infused oil, lemon juice, and zest in a large heavy-bottomed saucepan over medium heat. Add the rice and stir until it is well coated.
3. Add 1 cup (250 ml) of the hot stock and cook, stirring, until it has been completely absorbed. Repeat this process, adding ½ cup (125 ml) of the stock at a time, until just ½ cup (125 ml) stock remains. Stir in the spinach, Parmesan, and parsley. Add the remaining stock and cook, stirring, until it is nearly absorbed and the rice is tender. Season to taste with salt and pepper. Cover and keep warm.
4. When you add the spinach to the risotto, preheat the broiler to high.
5. Dust the snapper fillets in cornstarch. Broil for 4 to 6 minutes, until crispy. Turn and broil the other side until just cooked through.
6. Serve the snapper with the risotto and a fresh green salad.
PER SERVING (not including the green salad): 342 calories; 16 g protein; 12 g total fat; 1 g saturated fat; 41 g carbohydrates; 1 g fiber; 658 mg sodium