Chicken Risotto (gluten-free)
(Risotto al Pollo)
Ingredients:
2 tablespoons extra virgin olive oil
1 cup red onions chopped
Pinch of sea salt
Pinch of fresh ground black pepper
4 cups sliced mushrooms
2 cups cooked diced chicken breast
3 garlic cloves
1 cup Arborio rice
4 cups gluten-free chicken broth stock
2 roasted red peppers, skins removed, and chopped
1/4 cup green onions
2 teaspoon fresh thyme
1/4 cup fresh grated Parmigiano cheese
Directions:
Saute onions with 1/2 tablespoon of olive oil.
Add salt and pepper.
Add mushrooms, chicken and garlic and saute for several minutes.
Add rice and the rest of olive oil.
Add 1/2 cup of chicken stock and mix until rice absorbs it.
Continue cooking (about 20 minutes) until the stock has evaporated.
Remove from heat and add rest of ingredients and serve with Parmigiano cheese. Serves 4.