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Gluten Free Chicken and Mushroom Risotto

Made with tasty porcini mushrooms, succulent chicken, Parmesan, a sprinkling of freshly chopped parsley and one of our gluten-free Chicken Stock Pots, this risotto’s a flavour-packed classic that’s a guaranteed teatime winner.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • Serves


WHAT YOU'LL NEED

  • 25 g dried porcini mushrooms
  • 40 g gluten-free spread
  • 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 freshly ground pepper
  • 1 tbsp chopped parsley

Nutritional information

 

Amount per serving

Energy (kcal)

459kcal

Energy (kJ)

1936kJ

Protein (g)

24.3g

Carbohydrate incl. fibre (g)

69.6g

Carbohydrate excl. fibre (g)

69.5g

Sugar (g)

3.1g

Fibre (g)

2.0g

Fat (g)

5.4g

Saturated fat (g)

2.2g

Unsaturated fat (g)

1.6g

Monounsaturated fat (g)

1.3g

Polyunsaturated fat (g)

0.4g

Trans fat (g)

0.0g

Cholesterol (mg)

47mg

Sodium (mg)

671mg

Salt (g)

1.68g

Vitamin A (IU)

174IU

Vitamin C (mg)

5.0mg

Calcium (mg)

136mg

Iron (mg)

0.84mg

Potassium (mg)

611mg

Total

1834kcal

7745kJ

97.3g

278.4g

277.9g

12.5g

7.9g

21.6g

8.9g

6.5g

5.0g

1.5g

0.0g

188mg

2686mg

6.71g

695IU

19.9mg

542mg

3.38mg

2445mg


Let's Get Cooking

  • 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.