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Gluten Free Chicken and Mushroom Risotto

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 25 g dried porcini mushrooms
  • 40 g Flora Pro.Activ Buttery
  • 1 onion, diced
  • 1 clove garlic, finely chopped
  • 150 g mushrooms, sliced
  • 300 g risotto rice
  • 1 glass white wine
  • 1 Knorr Chicken Stock Pot
  • 250 g skinless chicken breast fillet, diced
  • 40 g Parmesan cheese, grated
  • A pinch of black pepper
  • 1 tbsp chopped parsley

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

513kcal

Energy (kJ)

2160kJ

Protein (g)

24.3g

Carbohydrate incl. fibre (g)

71.5g

Carbohydrate excl. fibre (g)

69.5g

Sugar (g)

3.1g

Fibre (g)

2.0g

Fat (g)

11.4g

Saturated fat (g)

3.4g

Unsaturated fat (g)

1.6g

Monounsaturated fat (g)

1.3g

Polyunsaturated fat (g)

0.4g

Trans fat (g)

0.1g

Cholesterol (mg)

47mg

Sodium (mg)

711mg

Salt (g)

1.77g

Vitamin A (IU)

138IU

Vitamin C (mg)

4.4mg

Calcium (mg)

135mg

Iron (mg)

0.82mg

Potassium (mg)

610mg

Total

2051kcal

8642kJ

97.4g

286.0g

278.1g

12.6g

7.9g

45.7g

13.8g

6.5g

5.0g

1.5g

0.3g

189mg

2845mg

7.10g

552IU

17.6mg

541mg

3.29mg

2439mg


  • 1 Place the porcini mushrooms in a bowl, pour over 1 litre of boiling water and soak the mushrooms for 20 minutes. Then remove the soaked mushrooms from the liquid, drain and chop, reserving the liquor.
  • 2 In a large saucepan heat the gluten free spread. Add the onion and garlic and cook for 5 minutes until soft.
  • 3 Add the sliced mushrooms and gently fry for 3-4 minutes until soft then add the porcini mushrooms.
  • 4 Pour in the rice and stir to coat thoroughly and cook for 2-3 minutes until transparent.
  • 5 Add the wine and cook until it has evaporated.
  • 6 Add a ladleful of the liquor to the rice, stirring constantly, until the rice has absorbed the liquid. Add the Knorr Stock Pot and continue adding the liquor in this way.
  • 7 About 10 minutes from the end of cooking time add the chicken and simmer until cooked.
  • 8 Stir in the Parmesan and parsley and season to taste. Cover and leave for 2 minutes then serve.
  • 9 Great care has been taken to ensure that the ingredients proposed in this recipe are suitable for a coeliac diet. However, we encourage you to check the back-of-pack of all ingredients you use, as recipes may change and we cannot guarantee that your ingredients are gluten free.