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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.
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Remove the chicken from the stock and cut into bite size chunks, set aside.
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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.
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Stir through the cream and serve.
Gluten Free Chicken and Mushroom Risotto
Back to all recipes.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...
- Preparation Time: 15 Mins
- Cooking Time: 40 Mins
- This recipe makes 2 servings
This recipe contains:
- Dairy
Ingredients
600ml chicken stock
2 chicken fillets
6 medium sized mushrooms (chestnut work well)
1 garlic clove
1tbsp parsley
130g risotto rice
2tbsp double cream
Method
Nutritional Information (Per serving)
Cals
Calories
403
Carbs
19g
Fibre
0g
Fat
14g
Sugar
3g
Protein
48g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
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