Chicken Risotto (gluten-free) Recipe
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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 322g | |
| Recipe makes 4 servings | |
| Calories 437 | |
| Calories from Fat 144 | 33% |
| Total Fat 16.19g | 20% |
| Saturated Fat 3.59g | 14% |
| Trans Fat 0.11g | |
| Cholesterol 61mg | 20% |
| Sodium 111mg | 5% |
| Potassium 648mg | 19% |
| Total Carbs 46.39g | 12% |
| Dietary Fiber 2.8g | 9% |
| Sugars 5.0g | 3% |
| Protein 26.2g | 42% |
