Our daughter Sam has to follow a very specific diet, so I have come up with some recipes that are vegetarian and also low Fodmap which promotes gut health.

Today I give you a vegetable Risotto that she really likes. Hope you enjoy it as well.

• 1 cup(s), Peppers, sweet, green, raw
• 1.50 cup cooked, Yellow and Green Squash
• 0.75 cup chopped, Carrots, raw
• 2 cup (8 fl oz), Water
• 1 cup, V8
• 0.50 cup cooked, Rice
• 10 oz, Tomatoes, Diced
• 3/4 cup  Fresh Peas
• 3 tablespoon, Oil – Olive
• 1 tbsp, Basil, fresh
• Garlic Salt and pepper to taste

In a small sauce pan heat the V8 and water. Add the chopped carrots and bring to slow boil.

Season with garlic salt and pepper.

Cook till carrots are tender.

While that is cooking sauté the peppers and squash in half the olive oil and set aside.

When the broth and carrots are done you are ready to start the risotto. 

Sauté the rice in the remaining olive oil and add the diced tomatoes and peas. Cook till the tomatoes are soft and begin to have the texture of sauce. Now start to ladle in the broth one ladle at a time. Stir frequently and keep the heat to a slow boil without letting the rice stick. (that’s the tricky part) Each time it the mixture boils town add more broth. When you add in the last of the liquid, fold in the carrots, squash and peppers. Check to see if you need more salt and pepper. Now fold in a generous amount of chopped basil. Enjoy!