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Chicken Risotto (Gluten-Free)
http://www.celiac.com/articles/1009/1/Chicken-Risotto-Gluten-Free/Page1.html
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 so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
Ingredients: 2 tablespoons olive oil 1 cup red onions chopped pinch of sea salt pinch of fresh g

Ingredients:
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.