Gluten and Dairy Free Chicken and Vegetable Risotto Recipe

by Gluten Free Kiwi
(Christchurch)

Gluten and Dairy Free Chicken and Vegetable Risotto This dish was a random combination of flavours... mainly due to the fact that I have not done groceries in a week or two and I seem to have run out of everything.

What You Need

2 Tablespoons of Oil
1 tablespoon of minced garlic.
2 Cups of Risotto Rice
2 Small Onions Diced
1/2 can coconut cream
2 Tablespoons of gf rice wine vinegar
1 tablespoons of Masterfoods (gf)Wholegrain Mustard
2 Large Chicken Breasts
2 Cups of Mixed Vege
Salt and Pepper To Taste
1 Pinch Chilli
1 Table spoon mixed herbs
2 Cups of Chicken Stock (gf)
1 cup of white wine
1 teaspoon of salt



How To Make Gluten and Dairy Free Chicken and Vegetable Risotto

Melt the oil in a large pot and add the diced onion, garlic and rice and brown lightly until onion is carmalized.

Add half the stock and allow to soak up the water for a few minutes.

Add the mixed vegetables (i used frozen ones cos it is all I had left)and the rest of the stock cover and simmer stirring occasionally for 10 minutes.

In a pan or your sandwich press seal the diced chicken. Place the chicken in with the vegetables and rice.

Add the coconut milk and white wine and stir through cook for 10 minutes then add the chilli, salt, mixed herbs, mustard, rice wine vinegar and cook on a low heat until all of the liquid has been absorbed.

Serve with a good serving of freshly cracked black pepper, and a little salt.

This is great comfort food for a cold day, and would be great with the remainder of the wine you did not use in the dish.

Enjoy!

• Support the skin, hair and nails.
• May assist in inflammation and joints
• High quality fish oil
• Supports a heart health
• Gluten Free