Hi and welcome back.
Today I thought it was time to add another recipe in my How to Make: series; this time it is a go-to recipe in our house. You can check out my other How to Make: recipes here. Chicken Risotto is a dish my other half cooks so well and a risotto dish is something I beg him to cook at least once a week; I am unashamedly obsessed! I was never very good at making risotto dishes until my other half talked me through this recipe. It can be adapted to be meat free by removing the chicken and adding sliced bell peppers, mushrooms or anything you enjoy. I love how a risotto is naturally gluten free so I don’t have to really adapt any recipe. It is a nice change to enjoy food and not feel, somewhere deep down, that you are missing out because you can’t have some of the ingredients. I hope you enjoy this risotto recipe. C. -x-
Prep time: 25 minutes; Cooking time: 10 minutes; Serves: 6
- 300g risotto rice.
- 200g chicken.
- 50g peas.
- 50g sweetcorn.
- 1 carrot – diced.
- 1 onion – diced.
- stock cube.
- 1 teaspoon: salt, pepper, basil and mixed herbs.
- Heat a small amount oil in a pan and cook chicken.
- Add onion and carrots, peas and sweetcorn and heat on until softened.
- Make up the stock cube according to the instructions.
- Slowly add the stock cube mix and risotto rice, stirring regularly to prevent sticking to the pan.
- Cook on a low heat until the rice is softened and the stock cube mixture is finished.
- Add herbs and spices and cook for a further 5 minutes.
- This recipe is also dairy free if you use a dairy free stock cube!
- Why not try a vegetarian dish by removing the chicken, use a vegetable stock cube instead and add all of your favourite veggies?
- Try adding 20g grated cheese on top as you serve.
- If you want a truly decadent dish, why not add chopped bacon or ham at step 2?
There you go! My quick and easy Chicken Risotto that is gluten free, dairy free and doesn’t make you feel like you are missing out. I hope you enjoy this recipe. As this blog post goes live, I will be starting my No Meat Month Challenge in May as a way to help the environment and force myself to experiment with recipes. You can be sure I will still be enjoying this Risotto recipe; just using the Alternatives section for inspiration. If you have any vegetarian recipes that are gluten free, please let me know in the comments below. Speak to you on Sunday.