Chicken Risotto

Coeliac’s – Risotto is your new best friend! It is delicious, and only gets better when you add a whole lot of white wine. This is also great with seafood but lasts better in the fridge to be re-microwaved when its chicken. It also makes A LOT, you could feed 6 easily.. A great, easy option to make for a dinner party.


1&½ litres gluten free chicken stock

300ml dry white wine

100g butter

1 onion, finely chopped

600g chicken breasts cut into 2cm cubes

600g arborio rice

1 cup frozen peas

100g mushrooms, sliced

90g parmesan cheese

3 tbsp fresh parsely, finely chopped


  1. Heat the stock and wine over medium heat in a saucepan.
  2. In a deep heavy-based pan, melt half the butter over low heat and cook onion until soft. Add chicken and stir for a minute or so, or until chicken is just browned. Remove and set aside.
  3. Add remaining butter and once melted add rice and increase heat to moderate. Add vegetables and 250ml of the stock and wine mixture and bring to a simmer whilst stirring constantly. As the liquid is absorbed, add another 250ml of stock and continue until all stock is used.
  4. After 15 minutes, taste the rice and check it is cooked.
  5. Remove risotto from heat, stir through parmesan, parsley and chicken, cover and leave to rest for 2 minutes before serving.




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