This glorious gluten free chicken and mushroom risotto recipe has a beautifully fresh taste and is perfect for any fan of mushrooms. Try serving with a side of delicious olives.
Place the porcini mushrooms in a bowl and pour 1 litre of boiling water over them. Leave them to soak for 20 minutes before draining them and chopping them – keep the remaining liquid.
Heat the gluten free spread in a large saucepan, add the onion and garlic then cook for 5 minutes. Add the sliced mushroom and gently fry for 3-4 minutes, then add the porcini mushrooms.
Stir in the rice, coat thoroughly and cook for 2-3 minutes. Add the wine and cook until it has evaporated. Then, add a ladleful of the porcini mushroom liquid to the rice, stirring constantly, until the rice has absorbed all the liquid. Melt in the Knorr Stock Pot and continue adding the porcini mushroom liquid slowly, until it has all gone.
Add the chicken and simmer until it is cooked. Stir in the Parmesan and parsley, cover it and leave for 2 minutes – then serve.
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.
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