Creamy Mushroom Chicken Risotto (Gluten Free!)
Creamy Mushroom Chicken Risotto is rich and savory, made with fresh mushrooms, chicken breast, and arborio rice cooked in chicken stock with white wine and parmesan cheese, ready in 45 minutes and gluten free!
For more great weeknight dinners, check out these Gluten Free Crab Cakes, Crispy Oven Fried Chicken Thighs, and Broccoli and Cheese Stuffed Chicken!
Creamy Mushroom Chicken Risotto is the perfect go-to dinner on the weekend, and really hits the spot when you’re craving comfort food. This creamy risotto is easier to make than you’d think, and naturally gluten free!
The parmesan and fresh parsley give this dish some really comforting flavors, while the hot chicken stock and rice starch create a really nice texture. This is the perfect gluten free risotto!
Ingredients You’ll Need
Olive Oil & Butter. For this risotto recipe, we’re using extra virgin olive oil to soften the onion and mushrooms, and to cook the chicken.
The butter is added at the end to help give the rice a creamy texture. I use unsalted butter, so I can add as much or as little salt to the dish as needed.
Vidalia onion. I’m partial to Vidalia onions because they’re a little bit sweeter. You can also use yellow onion, white onion, or shallots.
Mushrooms. I’m using regular button mushrooms for this chicken risotto recipe. You can use white or brown button mushrooms, or portobello mushrooms. Whatever your grocery store has will work.
Chicken. For this recipe you can use boneless skinless chicken breast or chicken thighs. We’re cutting the chicken into bite-sized pieces and cooking it before the rice, so go with a boneless skinless chicken cut to make it easier.
Rice. Use arborio rice for risotto recipes. This type of rice is great at absorbing all of the liquid while giving a really nice creamy texture due to the starch content.
Chicken Stock. We’re making chicken risotto, so we’re using chicken stock (or chicken broth). You can also use vegetable stock for this.
The trick is to warm it up beforehand, so you’re adding hot stock to the rice so it absorbs right away.
If you leave out the chicken and just make mushroom risotto, this would work with beef stock. Just double check that the stock you use is gluten free if you’re making this a gluten free risotto.
Wine. Use a good dry white wine for this recipe, like Pinot Grigio or Sauvignon Blanc. The golden rule is to only use wines you would also drink, because it adds to the flavor of the dish.
Parmesan. Grated or shredded parmesan, but Romano cheese (or a blend) would also work.
Herbs & Spices. Dried garlic powder and sage add a nice Italian flavor to this dish, while the parsley adds a freshness.
You can also use dried parsley if you don’t have fresh. Then kosher salt and black pepper to taste.
Jacqui’s Tip! The trick to great gluten free risotto is to have some extra broth on the side to add as-needed, and watch the risotto rice closely as it cooks. You want to stop when it has an al dente texture.
How to Make Mushroom Chicken Risotto
- Place the vegetable stock in a saucepan and warm over low-medium heat.
- In a large skillet over medium heat, add 2 tablespoons of olive oil, and the mushrooms and chicken. Cook until chicken pieces are just done and the mushrooms are browned, about 5 minutes. Transfer chicken to a separate plate and set aside.
- Add the remaining tablespoon olive oil and onions and cook until onions are softened, about 5 minutes.
- Add the rice and spices to the pan, stirring to lightly toast the rice, about 2-3 minutes. Add wine, stirring constantly, until wine is completely absorbed.
- Repeat this step by using a ladle to add 1/2 cup of hot stock at a time, stirring until absorbed, until all of the broth is gone and the risotto has a creamy consistency, about 20-25 minutes.
- Remove from heat and stir in the butter, chicken, mushrooms, parsley, and parmesan cheese. Top with remaining parsley and serve.
Frequently Asked Questions
Traditionally, risotto is made with arborio rice. This is the best option for the right taste and texture due to the balance of natural starches in the rice.
You can also make risotto with other medium-grain rice varieties. You can ready more about the different types of rice that work for risotto here.
You don’t have to use wine in risotto if you don’t like cooking with alcohol. Just replace the wine with equal parts chicken stock.
Storage
Store leftover gluten free risotto in an airtight container in the refrigerator for 2-3 days. Reheat in a saucepan on the stove with an additional 1/4 cup of chicken stock or water.
I don’t recommend freezing risotto, because it may end up with a grainy texture when defrosted.
More Dinner Recipes
Cooking Tips for Chicken Risotto
- Add a tablespoon of lemon juice to this chicken risotto recipe if you need some acidity or brightness.
- Save time by pulsing the onions and garlic in the food processor to ‘chop’ them.
- Add 1/4 cup of heavy cream at the end for an extra creamy texture.
- To save time, you can skip the chicken breast and add leftover rotisserie chicken instead (make sure it’s gluten free for gluten free risotto).
- If you have garlic cloves, substitute the teaspoon garlic powder with 3-4 minced cloves garlic.
- Have some extra parmesan and parsley on the side to top the gluten free risotto with before serving.
- If you want to add some spice, add a teaspoon red pepper flakes, or 1/4 teaspoon cayenne pepper.
- You can add any veggies you’d like to this dish. Try broccoli, peas, asparagus, or bell pepper.
- Serve this gluten free risotto with a fresh side salad or gluten free garlic bread.
If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!
Creamy Mushroom Chicken Risotto (Gluten Free!)
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 cups button mushrooms, sliced
- 1 pound chicken breast, boneless skinless (about 2 large breasts)
- 1 medium Vidalia onion, chopped
- 1 1/2 cups arborio rice
- 1 teaspoon garlic powder
- 1/2 teaspoon dried sage
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/2 cup dry white wine
- 6 cups chicken stock, gluten free
- 1 tablespoon unsalted butter
- 1/2 cup parmesan cheese, grated
- 1 tablespoon fresh parsley, chopped
Equipment
- 1 large skillet
- 1 medium saucepan to warm broth
Instructions
- Add the vegetable stock to a saucepan and warm over low-medium heat.
- In a large skillet over medium heat, add 2 tablespoons of olive oil, mushrooms, and chicken. Cook until chicken pieces are cooked through and the mushrooms are browned, about 5 minutes. Transfer chicken and mushrooms to a separate plate and set aside.
- Add the remaining tablespoon olive oil and onions and cook until onions are softened, about 5 minutes, stirring occasionally.
- Add the rice and spices to the pan, stirring to lightly toast the rice, about 2-3 minutes. Add wine, stirring constantly, until wine is completely absorbed by the rice.
- Use a ladle to add 1/2 cup of chicken stock at a time, stirring until completely absorbed before adding the next 1/2 cup. Add until all of the broth is gone and the risotto has a creamy consistency, about 20-25 minutes.
- Remove the skillet from the heat and stir in the butter, chicken, mushrooms, parsley, and parmesan cheese. Top with extra parsley for garnish and serve.
Notes
- I use a large ladle to move the broth over, to make it easier and more safe.
- Add 1/4 cup of heavy cream at the end for an extra creamy texture.
- If you have garlic cloves, substitute the teaspoon garlic powder with 3-4 minced cloves.
- Have some extra parmesan and parsley on the side to top the risotto with before serving.
- If you want to add some spice, add a teaspoon red pepper flakes, or 1/4 teaspoon cayenne pepper.
Nutrition
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