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Gluten Free Chicken and Mushroom Risotto

Risotto is one of those dishes that is so easy to make naturally gluten free, no need for flour thickeners and it's all done in one pan. This risotto uses very few ingredients and it really creamy due to the addition of double cream, packed with chicken and mushroom it is a perfect risotto combination.

This recipe is...

This recipe contains:

  • Dairy
Recipe by Alison Wheatley


600ml chicken stock
2 chicken fillets
6 medium sized mushrooms (chestnut work well)
1 garlic clove
1tbsp parsley
130g risotto rice
2tbsp double cream
  • Preparation Time: 15 Mins
  • Cooking Time: 40 Mins
  • This recipe makes 2 servings


1. Prepare the chicken stock and pour into a deep pan, place the chicken breasts into the stock, and keep the chicken on a medium heat until cooked, this will take a good 20 minutes or so.

2. Remove the chicken from the stock and cut into bite size chunks, set aside.

3. Finely chop the garlic or crush with a crusher and slice the mushrooms, place both in a greased frying pan and fry until brown, add the parsley and rice and cook for one minute then add two ladle fulls of the chicken stock used earlier to cook the chicken. Over a low heat let the rice absorb the stock, repeat until rice is cooked, this should use the majority if not all the stock, once most of the stock is added, add the chicken in.

4. Stir through the cream and serve.

Nutritional Information (Per serving)

Calories Carbs Fibre Fat Sugar Protein
403 19g 0g 14g 3g 48g

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