Ingredients

• 32 g chicken bone broth powder + 4 cups warm water OR 4 cups low FODMAP broth
• Salt and black pepper, to taste
• 130 g common tomatoes, diced OR 90 g cherry tomatoes
• 2 tbsp olive oil or garlic-infused olive oil
• ¼ cup chopped parsley
• Optional: ⅓ cup low FODMAP sprouts or arugula

 Roasted Steelhead

• 2 portions steelhead (4 oz each)
• Salt and pepper, to taste

Directions

Step 1: Roast the tomatoes

1. Preheat the oven to 375°F (190°C).
2. If using common tomatoes, cut them into cubes.
   If using cherry tomatoes, leave them whole.
3. Place tomatoes on a lined baking sheet.
4. Drizzle with olive oil or garlic-infused olive oil.
5. Season lightly with salt and pepper.
6. Roast for 15 minutes.
7. Remove from the oven and set aside.

Step 2: prepare the broth

1. If using bone broth powder:
• Combine the powder, warm water, and salt in a pitcher or saucepan.
• Stir until fully dissolved.
2. If using prepared broth:
• Add salt to taste if needed.
• Keep the broth warm in a small saucepan near the risotto pan. Keeping the broth warm helps the risotto cook evenly.

Step 3: Roast the carrots

1. Slice the carrots diagonally into thin pieces, less than 1 cm thick.
2. Place on a baking sheet.
3. Add:
• Olive oil
• Water
• Salt and pepper
4. Toss until evenly coated.
5. Roast at 375°F (190°C) for 15–25 minutes, depending on your preferred texture:
• Less time = crunchier carrots
• More time = softer carrots
6. After 10 minutes, stir the carrots with a spatula and continue roasting.

Set aside when done.

Step 4: Roast the steelhead

1. Place the steelhead fillets on a lined baking sheet.
2. Season lightly with salt and pepper.
3. Roast in the preheated 375°F (190°C) oven for 12–15 minutes.
4. The salmon is ready when it reaches an internal temperature of 145°F (63°C).

Let the fish rest for 5 minutes before serving.

Step 5: Make the tomato-thyme risotto

1. In a medium-sized pan over medium heat, melt 4 tbsp butter.
2. Add the thyme sprigs and cook for 1–2 minutes until fragrant.
3. Add the arborio rice.
4. Stir continuously for about 5 minutes, until the rice is fully coated and slightly translucent around the edges.
5. Pour in the white wine.
6. Stir until the wine is mostly absorbed, about 3 minutes.
7. Add the roasted tomatoes.

Slowly Add the Broth

1. Add about ½ cup warm broth to the rice.
2. Stir frequently until the liquid is absorbed.
3. Continue adding broth gradually, ½ cup at a time.
4. Repeat until all the broth has been incorporated.

This process takes approximately 20 minutes.

How to Know the Risotto Is Ready

The rice should be:

• Creamy
• Tender
• Slightly firm in the center (“al dente”)

If you bite into a grain, there should still be a tiny white dot in the middle.

Finish the Risotto

1. Remove the thyme sprigs.
2. Stir in:
• ½ cup lactose-free parmesan
• 1 tbsp butter
3. Mix vigorously until creamy and glossy.

Plating & Serving

1. Spoon the risotto onto each plate.
2. Add the roasted carrots on the side or on top.
3. Place the roasted steelhead salmon alongside the risotto.
4. Garnish with:
• Chopped parsley
• Extra lactose-free parmesan
• Optional sprouts or arugula

Serve warm and enjoy.

Tips

• Stirring the risotto frequently helps release the starches and creates a creamy texture.
• Garlic-infused olive oil adds flavor without adding FODMAPs.
• Steelhead is similar to salmon but slightly richer and more delicate in texture.
• For extra brightness, finish with a squeeze of lemon before serving.
• This dish is best enjoyed fresh, as risotto thickens when refrigerated.

Recipe by Gabi Fertonani, Holistic Chef