Bacon Wrapped Cod & Courgette Risotto (Low Fodmap)
Recipe type: lunch, dinner
Serves: 4
  • For the risotto:
  • 1 tbsp garlic oil
  • 3 tbsp chopped spring onion (green parts only)
  • 300g risotto rice
  • 175ml white wine
  • 1 litre veg or chicken stock
  • 1 courgette, chopped
  • 3 tbsp grated parmesan
  • ½ lemon
  • 2 heaped tbsp creme fraiche (use dairy free if needed)
  • 2 handfuls fresh spinach
  • salt and pepper, to taste
  • For the cod:
  • 4 fillets of cod
  • salt and pepper
  • 4 rashers of streaky bacon
  • olive oil
  1. For the risotto, heat the oil in a large pan and fry the spring onion ends for 2 minutes. Add in the rice and stir until the grains become slightly transparent - then add in the white wine. Bring to a boil and let it bubble up until evaporated. Throw in the courgette and slowly add in the stock, ladel by ladel, stirring often. Once all the veg stock is used up, give the grains a taste to see if they need longer - if so, just add more stock. Stir in the creme fraiche, parmesan, spinach, seasoning and lemon juice.
  2. Meanwhile for the cod, simply place the fillets on a baking dish and drizzle with oil, salt and pepper. Wrap them individually with each rasher of bacon, then bake in the oven for 20-25 minutes at 200.
  3. Serve up the risotto and place the cod on top. Add more parm if you want here - then enjoy!
Recipe by The Plus Side at