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    Scott Adams

    Chicken Risotto (Gluten-Free)

    Scott Adams
    0
    Reviewed and edited by a celiac disease expert.

    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.

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    This looks like a great recipe, I can't wait to try it out. I was just diagnosed with Celiac disease, so I am always looking for healthy and tasty meals.

    Thanks for the website, it is now posted as a 'favorite' site.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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