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Chicken Risotto (gluten-free)
Prep: 20 min Cook: 30 min Servings: 4by Evelyn Scott106 recipes>Ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup red onions chopped
- Pinch of sea salt
- Pinch of fresh ground black pepper
- 4 cups sliced mushrooms
- 2 cups cooked diced chicken breast
- 3 garlic cloves
- 1 cup Arborio rice
- 4 cups gluten-free chicken broth stock
- 2 roasted red peppers, skins removed, and chopped
- 1/4 cup green onions
- 2 teaspoon fresh thyme
- 1/4 cup fresh grated Parmigiano cheese
Directions
- Saute onions with 1/2 tablespoon of olive oil.
- Add salt and pepper.
- Add mushrooms, chicken and garlic and saute for several minutes.
- Add rice and the rest of olive oil.
- Add 1/2 cup of chicken stock and mix until rice absorbs it.
- Continue cooking (about 20 minutes) until the stock has evaporated.
- Remove from heat and add rest of ingredients and serve with Parmigiano cheese.
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