This Lunch IBS Recipe One is a delightful IBS friendly diet to be served on the first day of the 1st week.
Risotto – Serves 1
1 ear of fresh corn, kernels removed and cream pressed from cob
2 cups water
1 tablespoon olive oil
1 teaspoon unsalted butter
1/4 cup finely chopped red bell pepper
1/3 cup finely chopped red onion
1 sprig fresh thyme
3/4 teaspoon minced garlic
1/2 cup uncooked regular long grain rice
1/4 cup finely chopped tomato
1 green onion, finely chopped
1/3 pound shrimp, peeled and deveined
2 tablespoons egg white, whipped into cream
1 tablespoon fresh basil chiffonade
Salt and freshly ground black pepper; to taste
Run down against the cob with the back of a knife pressing out the cream and reserving it with the kernels. Add water to cobs and cream, bringing it to a boil. Let it simmer for at about 30 minutes and thereafter keep water warm.
Using a saucepan, heat the olive oil and butter with medium-high heat. Combine the bell pepper, onion, thyme and corn kernels (withhold the corn stock for later use). Saute for about 5 minutes until tender. Add the garlic and saute for about 30 seconds until fragrant. Add the rice and cook while stirring constantly for at least 3 to 4 minutes. Cook until the rice becomes opaque and all the liquid has been completely absorbed.
Start adding your corn stock in 1/4 cup increments, stirring constantly and letting the rice completely absorb the liquid with every addition. After 15 minutes add the tomatoes, green onions and shrimp. Cook about another 5 minutes, until rice is al dente. Add the whipped cream and basil. Stir well. Taste for seasoning with salt and freshly ground black pepper.
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