Gluten Free Chicken & Mushroom Risotto

Gluten Free Chicken & Mushroom Risotto

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Made with tasty porcini mushrooms, succulent chicken, Parmesan, a sprinkling of freshly chopped parsley and one of our gluten-free Chicken Stock Pots, this risotto’s a flavour-packed classic that’s a guaranteed teatime winner.

  • Recipe serves4
  • Preparation Time15 min
  • Cooking Time20 min

Ingredients

  • 25g dried porcini mushrooms
  • 40g gluten free Spread
  • 1 onion, diced
  • 1 clove garlic, finely chopped
  • 150g mushrooms, sliced
  • 300g risotto rice
  • glass white wine
  • 1 Knorr Chicken Stock Pot
  • 250g skinless chicken breast, diced
  • 40g Parmesan cheese, grated
  • Freshly ground black pepper
  • 1 tbsp chopped parsley

Method

  • Place the porcini mushrooms in a bowl, pour over 1 litre of boiling water and soak the mushrooms for 20 minutes. Then remove the soaked mushrooms from the liquid, drain and chop, reserving the liquor.
  • In a large saucepan heat the gluten free spread. Add the onion and garlic and cook for 5 minutes until soft.
  • Add the sliced mushrooms and gently fry for 3-4 minutes until soft then add the porcini mushrooms.
  • Pour in the rice and stir to coat thoroughly and cook for 2-3 minutes until transparent.
  • Add the wine and cook until it has evaporated.
  • Add a ladleful of the liquor to the rice, stirring constantly, until the rice has absorbed the liquid. Add the Knorr Stock Pot and continue adding the liquor in this way.
  • About 10 minutes from the end of cooking time add the chicken and simmer until cooked.
  • Stir in the Parmesan and parsley and season to taste. Cover and leave for 2 minutes then serve.
  • Great care has been taken to ensure that the ingredients proposed in this recipe are suitable for a coeliac diet. However, we encourage you to check the back-of-pack of all ingredients you use, as recipes may change and we cannot guarantee that your ingredients are gluten free.
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