This gluten free Chicken and Mushroom Brown Rice Risotto is a delicious, wholesome meal with so much more nutrition than its arborio cousin. Dairy free, vegetarian and vegan options below.
I first made this many years ago. A restaurateur friend of mine teased me about messing with a ‘classic.’ Once he tasted it he was grateful I dared to mess! You’ll notice it is quite different from a traditional risotto in that the rice is pre-cooked. It is easier in that you can precook the rice, prepare your meat and vegetables and it only takes 10 minutes to assemble and cook.
Why is it so healthy?
Try to use homemade stock. In combination with the shitake mushrooms, it provides a real immune boost. The brown rice is a fibre and vitamin B rich grain (especially if soaked prior to cooking). The chicken and mushrooms add protein and the vegetables speak for themselves.
10gram dried porcini mushrooms
1 tablespoon of butter
1 large onion, diced
1 large clove of garlic, diced
1-2 sticks of celery finely diced
500 gram of chicken thighs, diced
2 cups mushrooms, sliced (an assortment is nice, swiss brown, shitake, oyster)
1 tablespoon of fresh thyme or lemon thyme leaves picked
1 zucchini, julienned or ribboned
Splash of white wine
2 cups of cooked brown rice
250 ml (1 cup) of chicken stock
1 cup of parmesan cheese (or half parmesan, half swiss cheese, grated)
1 cup of baby spinach leaves (optional)
Handful of parsley, chopped
Replace the butter with ghee or coconut oil and the cheese with cashew nut cream (savoury version).
Replace the chicken with an extra cup of mushrooms and a handful or two of walnuts. Replace the chicken broth with vegetable stock.
Use dairy free and vegetarian options.
I prefer this Brown rice version more than regular risotto – do you agree? Post your thoughts in the comments below.
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