Creamy Chicken Risotto

• Gluten free

• Meat

  • 2 Chicken breasts

• Produce

  • 3 cloves Garlic
  • 1 Onion, large
  • 2 tbsp Parsley, fresh

• Refrigerated

  • 2 cups Almond milk, unsweetened

• Canned Goods

  • 2 1/2 cups Chicken broth, gluten free

• Pasta & Grains

  • 1 1/2 cups Risotto rice

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Beer, Wine & Liquor

  • 1/2 cup Cooking wine, white

Found on healthfulpursuit.com

Description

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, chopped
• 2-1/2 cups gluten-free chicken broth
• 2 cups unsweetened almond milk
• 1-1/2 cups risotto rice
• ½ cup white cooking wine
• 2 chicken breasts, cooked and cubed (yield 12 oz. cooked)
• 2 tablespoons finely chopped fresh parsley

Directions

• Place olive oil in a large frying pan on medium heat. Add onion and garlic. Cook for up to 8 minutes, until onion is translucent.
• Meanwhile, heat chicken broth and almond milk in a medium-sized saucepan. Bring to a boil, reduce heat to low and simmer.
• Add rice to onion mixture and stir for one minute.
• Add wine to pan to de-glaze. Cook until the wine has reduced completely.
• Add cooked and cubed chicken breast.
• Slowly add 1 cup of hot broth to the rice mixture. Bring mixture to a gentle boil, stirring occasionally until the broth is absorbed.
• Add another 1 cup broth, stir until absorbed.
• Add in ½ cup broth at a time allowing each portion to absorb before adding another. This process should take about 25 - 30 minutes.
• Once complete, risotto mixture should be tender. Stir in fresh parsley and serve.
• To store, place in an airtight container and store in the fridge for up to 3 days. Or, place in the freezer to extend lifetime, up to 2 months.