Chicken and Pancetta Risotto

FODMAP friendly chicken risotto





FODMAP-friendly risotto? Is that an oxymoron? Not today, folks. We present to you: a low-FODMAP, gluten free, easy-peasy risotto recipe, fit for any occasion. Hear that? That’s creamy, delicious, umami-packed comfort food calling your name.

Because our bone broths don’t contain any added herbs, garlic or onions they’re perfect for those on a low FODMAP diet.


2-4 people, depending on how deep their love for risotto is.


  • 1L of The Stock Merchant Chicken Bone Broth (be sure to use this over our chicken stock if low FODMAP is required, as our chicken stock contains onion.)
  • 2 free range cooked chicken thighs, chopped
  • 150g of pancetta, chopped
  • A good glug of olive oil
  • A handful of fresh rosemary
  • 1 cup of Aborio rice
  • 2/4 of aged Parmesan cheese, grated
  • A few good handfuls of baby spinach
  • Sea salt and cracked pepper


  1. Bring the stock to a boil on the stove
  2. In a pan large enough to hold about 4 cups of water, heat the olive oil. Sauté the pancetta and rosemary for a few minutes to flavour the oil. Remove the pancetta and set aside.
  3. Keeping the pan over the heat, toss the rice through the pancetta and rosemary. Once the rice is evenly coated in the oil, add the stock, ladle by ladle, stirring continuously until the rice is smooth and creamy. This should take around 25 minutes.
  4. Add the parmesan, stirring until it is melted through, and then return chicken to pan. Wilt in the spinach. Give it one final stir, plate up, season generously with salt and pepper (our stocks are salt-free!) and dig in.

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