“Gourmet Gluten-Free French Lunch: Creamy Wild Mushroom Risotto with Grilled Chicken”
"Discover a delicious and easy-to-make gluten-free French lunch recipe featuring a creamy wild mushroom risotto with succulent grilled chicken. This dish offers rich flavors and textures that will transport you straight to France while adhering to dietary restrictions."
Allergens
Contains dairy.
Ingredients
- 1. 2 cups Arborio rice (gluten
- free) 2. 4 cups chicken broth (gluten
- free), heated 3. 8 oz wild mushrooms, sliced 4. 2 tbsp olive oil 5. 1 small onion, finely chopped 6. 4 boneless, skinless chicken breasts 7. Salt and pepper, to taste 8. 1 cup grated Parmesan cheese (gluten
- free) 9. 1/2 cup white wine 10. Fresh parsley, for garnish
Instructions
- In a large pan, heat olive oil over medium heat. Add onion and cook until softened.
- Stir in Arborio rice and cook for 1 2 minutes, allowing the rice to absorb the flavors.
- Pour in white wine and let it evaporate, stirring constantly.
- Gradually add heated chicken broth, one cup at a time, stirring continuously until absorbed before adding more.
- Meanwhile, season chicken breasts with salt and pepper, then grill to desired doneness.
- Once rice is cooked al dente, stir in wild mushrooms and cook for 3 4 minutes.
- Remove risotto from heat and stir in Parmesan cheese until melted and creamy.
- Slice grilled chicken into strips and serve over the risotto.
- Garnish with fresh parsley and enjoy your gluten free French lunch!
Chef’s Insight
This creamy wild mushroom risotto with grilled chicken is not only gluten-free but also full of flavor, making it an excellent addition to your French lunch repertoire.
Notes
Be sure to use wild mushrooms for their unique flavor and texture in this recipe.