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  • Scott Adams
    Scott Adams

    Chicken Risotto (Gluten-Free)


    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

    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 founded 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.

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