Gluten-Free Italian Dinner: Mushroom Risotto and Grilled Lemon Herb Chicken

Allergens

Dairy (Parmesan cheese), Tree Nuts (not in recipe)

Ingredients

• 2 cups Arborio rice (gluten
• free)
• 1/2 cup dry white wine
• 6 cups vegetable broth (gluten
• free), heated
• 2 cups sliced cremini mushrooms
• 1/2 cup grated Parmesan cheese (gluten
• free)
• 4 boneless, skinless chicken breasts
• 1/4 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1 lemon, zested and juiced
• Salt and pepper, to taste

Instructions

1. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the sliced cremini mushrooms and sauté until tender and slightly browned. Remove from pan and set aside.
2. In the same pan, add the Arborio rice and toast for 1 2 minutes, stirring frequently to prevent burning. Pour in the white wine and cook until absorbed.
3. Begin adding the heated vegetable broth to the rice, one cup at a time, allowing each addition to be absorbed before adding more. Stir continuously to prevent sticking. Once all the broth has been added and absorbed, stir in the sautéed mushrooms and grated Parmesan cheese. Season with salt and pepper to taste.
4. While the risotto is cooking, marinate the chicken breasts in a mixture of olive oil, lemon zest, minced garlic, chopped parsley, salt, and pepper for at least 30 minutes.
5. Preheat a grill or grill pan over medium high heat. Grill the marinated chicken breasts until cooked through, about 6 8 minutes per side. Remove from heat and let rest for a few minutes before slicing.
6. Serve the mushroom risotto alongside the sliced grilled lemon herb chicken, garnishing with additional parsley and a lemon wedge.

Chef’s Insight

To create a more complex flavor, sauté the mushrooms with a splash of truffle oil before adding them to the risotto.

Notes

Feel free to substitute your favorite variety of mushrooms for the cremini mushrooms.