Low Acid Risotto

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This low acid risotto keeps all the traditional creaminess but skips acidic ingredients like wine, garlic, and onion. It’s a warm, comforting dish that’s easy on reflux and sensitive stomachs. Mild aromatics like leeks and garlic-infused olive oil add flavor safely, while Parmesan gives it a smooth, balanced finish. The result is a creamy, satisfying meal that’s GERD-friendly, stomach-soothing, and ready in 35 minutes.

Ingredients Needed:

• 4 tablespoons unsalted butter, divided: for a smooth, rich base
• 1 tablespoon garlic-infused olive oil: reflux-safe flavor
• ½ cup finely chopped leeks or green onion tops: gentle alternative to onion
• ½ teaspoon fine sea salt: use lightly
• 7–8 cups low-sodium chicken or vegetable stock: warm and mild
• 2 cups arborio rice: classic risotto rice, creamy texture
• 1 tablespoon lactose-free milk or pear juice: replaces acidic wine
• ½ cup freshly grated Parmesan cheese: mild and smooth
• ¼ teaspoon white pepper (optional): gentler on the stomach
• 1 tablespoon chopped parsley or thyme: for garnish and freshness

How To Make Low Acid Risotto

Warm the Stock:
In a separate pot, bring the chicken or vegetable stock to a gentle simmer. Keep it hot over low heat.

Sauté the Aromatics:
In a large pot, melt 2 tablespoons of butter with garlic-infused olive oil over medium-low heat. Add chopped leeks and salt. Sauté 5–6 minutes until soft and translucent (not browned).

Toast the Rice:
Stir in arborio rice and cook for 2 minutes until the grains look glossy and slightly translucent.

Deglaze Gently:
Add the lactose-free milk or pear juice and stir until absorbed. This gives a hint of sweetness without acidity.

Add Broth Gradually:
Add one ladle of warm stock at a time, stirring continuously until mostly absorbed before adding more. Continue for about 20–25 minutes, until the rice is creamy and tender.

Finish the Risotto:
Stir in the remaining 2 tablespoons of butter and the grated Parmesan. Add a pinch of white pepper if tolerated. Taste and adjust salt gently.

Serve:
Top with fresh parsley or thyme for color and a mild herbal finish. Serve warm.

Recipe Tips:

• Stir often to release starch for creamy texture.
• Do not overcook—the rice should be tender but still slightly firm.
• Skip the wine—warm stock and milk give enough depth.
• Use fresh Parmesan for smoother melting and less acidity.
• Add mild vegetables like spinach, zucchini, or peas for gentle fiber.

How to Store & Reheat:

• Room Temperature: Not recommended—cool promptly.
• Fridge: Store in an airtight container for up to 3 days.
• Reheat: Warm over low heat with a splash of stock or milk to restore creaminess.

Nutrition Facts (Approx. per serving):

• Calories: 290
• Sodium: 260 mg
• Protein: 10 g
• Fat: 12 g
• Carbs: 36 g
• Fibre: 1 g
• Sugar: 2 g

FAQs:

Can I eat risotto with acid reflux?
Yes—this version is wine-free, garlic-free, and uses gentle ingredients that won’t trigger acid.

What’s the best stock for low acid risotto?
Low-sodium chicken or vegetable stock without tomato or onion is best for reflux-sensitive digestion.

Why no wine in this risotto?
White wine is acidic and can cause reflux. Milk or mild juice creates similar balance safely.

What cheese is best for a low acid diet?
Fresh Parmesan or mild mozzarella—both creamy and gentle on the stomach.

Can I make this dairy-free?
Yes. Use olive oil instead of butter and dairy-free Parmesan-style cheese.

Try More Recipes:

• Low Acid Gnocchi With Sage Sauce
• Low Acid Fettuccine Alfredo
• Low Acid Carbonara