Gluten Free Chicken and Mushroom Risotto
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
24.3g
Energy (kJ)
2160kJ
Energy (kcal)
513kcal
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)
6.6g
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
97.4g
8642kJ
2051kcal
286.0g
278.1g
12.6g
7.9g
45.7g
13.8g
26.5g
5.0g
1.5g
0.3g
189mg
2845mg
7.10g
552IU
17.6mg
541mg
3.29mg
2439mg
- 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
- 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.