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Chicken, Mushroom, and Sun Dried Tomato Risotto (Gluten Free)

Servings 4
Prep Time 15 minutes
Cook Time 35 minutes

Ingredients

  • 3 Tablespoons olive oil
  • 2 boneless, skinless chicken breasts, cut in halves or ¾ pound of cooked roasted chicken or rotisserie chicken, shredded, or cut into 1 ½ x ¼” pieces
  • 1/4 cup finely diced white onion
  • 1/4 teaspoon salt
  • 1 clove garlic, crushed
  • 1 cup Lundberg Arborio rice, gluten free or another risotto preferred rice, gluten free
  • 8 oz. cremini or white button mushrooms, washed, dried and sliced
  • 2 Tablespoons Butter
  • 1/2 cup dry white wine
  • 1/4 cup dried sun dried tomatoes julienne sliced
  • 3-4 sprigs thyme
  • 4 1/2 cup chicken broth homemade or bought chicken broth, gluten free
  • 1/2 - 3/4 cup water (if more liquid is needed)
  • 1/4 cup finely grated cheese pecorino cheese, parmesan cheese, or sharp white cheddar cheese like Dubliner, freshly grated
  • 2 tablespoons chopped Italian flat leaf parsley
  • Salt and crushed black pepper to taste

Instructions

  • Heat the chicken broth in a medium saucepan, over medium low heat.
  • Heat 1 ½  tablespoons of olive oil in a large skillet or saucepan over high heat. If using uncooked chicken breast, sear the chicken pieces, cooking until white is beginning to show along the edges and the bottom is browning and caramelized on one side. Turn over and continue cooking until a thermometer registers 160. Remove the chicken to a cutting board and cut in 1/4 inch thick slices on the diagonal. Cut in half if the pieces are too long. Set aside in a covered bowl.
  • Add the butter to the skillet and heat to high heat. Saute the garlic together with the mushrooms until browned on both sides. Remove both to a plate.
  • Add another 1 ½ tablespoons of olive oil and saute the diced onion sprinkled with a ¼ teaspoon of salt, until it is just starting to brown and is soft in texture, over medium heat. Add the rice to the pan and stir to coat. Cook for a few minutes until it smells “toasted”, stirring with a wooden spoon or a rubber spatula. Add the white wine  in to deglaze the pan. Use a large spoon or ladle to add about 1/3 cup of hot broth at a time, adding the sun dried tomatoes and thyme sprigs also at this time.
  • Simmer and stir continuously with the wooden spoon or rubber spatula until the broth is absorbed. Continue adding in the broth by ladleful, as the broth is absorbed, and continue to stir until the rice is just slightly undercooked, or al dente, about 15-18 minutes.
  • Add the cooked chicken pieces or shredded pre cooked rotisserie or roasted chicken, and mushrooms back in and continue to cook over medium heat until the rice has finished cooking  (and the pre cooked chicken is heated). Add a 1/2 -3/4 cup of water, as needed, to finish cooking the rice. Rice should be a creamy texture. Remove from heat. Remove the thyme sprigs. Sprinkle the grated cheese in, and stir. Top with a drizzle of olive oil and parsley and let sit a few minutes before serving.
Course: Main Course
Cuisine: Italian