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- Chicken Risotto (Gluten-Free)
Chicken Risotto (Gluten-Free)
- By Scott Adams
- Published 07/26/1996
- Gluten-Free Italian Recipes - Pizza, etc.
- Unrated
Scott Adams
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed and living happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
Chicken Risotto (Gluten-Free)
2 tablespoons 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 (homemade is best)
2 roasted red peppers, skins removed, and chopped
¼ cup green onions
2 teaspoon fresh thyme
¼ cup fresh grated Parmesan cheese
Directions:
Use a bit of oil to sauté onions, then add salt and pepper. Add
mushrooms, chicken and garlic and sauté for several minutes. Add
rice and a bit more oil , then add ½ cup of stock and mix until
rice absorbs it. Continue cooking until no more stock left (about 20 minutes),
then remove from heat and add rest of ingredients and serve.
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