Tag Archives: risotto

March 5, 2013 · 7:13 pm

Lemon Pepper Chicken over Pea Risotto

When I feel like something hearty for dinner, I tend to think of rice and pasta.  Risotto is a great alternative to pasta and is gluten free because it is really a rice.  And, you can come up with so many different variations!  This week, I sautéed a lemon pepper chicken breast and put it over risotto mixed with peas and lemon zest.  It was a great hearty winter meal, and gave great leftovers.

Lemon Pepper Chicken over Pea Risotto

Pieces:

  1. 1 cup risotto rice, cooked according to package directions
  2. 3 cups gluten free chicken broth
  3. 2 tbsp. minced shallots
  4. 2 tbsp. vegan butter
  5. 2 cups frozen peas
  6. 2 tbsp. lemon zest
  7. 2 chicken breasts
  8. 2 more tbsp. vegan butter
  9. 3 tbsp. lemon juice
  10. one half cup white wine
  11. 3 tbsp. freshly chopped parsley
  12. 1 tbsp. lemon pepper
  13. pinch of sea salt
  14. a pinch more fresh parsley and lemon zest for garnish

Process:

  1. In a large pan, combine the vegan butter and minced shallot.  Saute for about 3 minutes.
  2. Add the risotto rice and sauté for 2 minutes.
  3. According to package directions, slowly add the gluten free chicken broth, one half cup at a time, continuing to stir until all of the broth has been absorbed by the rice.
  4. When the risotto rice has just a few minutes left to cook, add the frozen peas and lemon zest.  Continue to stir until done.
  5. While the risotto is cooking, put the chicken breasts in another sauté pan with 2 tbsp. vegan butter.  Saute each side for 2 minutes, just until each side is browned.
  6. Add the lemon juice, white wine, parsley, lemon pepper, and salt.  Cover and let simmer for about 20 minutes, until chicken is cooked through.  If you notice the chicken starting to get dry, add more wine or gluten free chicken broth
  7. Serve chicken over lemon pea risotto, garnish with fresh parsley and lemon zest and enjoy!

leom pea risotto

Happy allergy free eating!

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June 17, 2012 · 7:47 pm

Sausage, Pepper, and Onion Risotto

As I get ready to move, I wanted to make a meal that would have leftovers I could grab in the middle of box packing and unpacking.  So I made a hearty Sausage, Pepper, and Onion Risotto and it was delicious!  I used kielbasa sausage for a smoky flavor, and a few different peppers for a pop of color.  Hope you enjoy… and I will be back in a couple of weeks or so once these boxes start moving and I can cook again!

Sausage, Pepper, and Onion Risotto

Pieces:

  1. 1 cup of risotto rice, cooked according to package directions (you will need 3 cups broth)
  2. 2 tbsp. vegan butter
  3. 1 tbsp. olive oil
  4. one half of an onion
  5. one half tsp. sugar
  6. one yellow pepper, green pepper, orange pepper, chopped
  7. one (lite) kielbasa link, about 1 lb.

Process:

  1. Cook the risotto rice according to package directions.  I toast the rice first in the pan for just a minute, then add salt and pepper.  Add the broth about a half cup at a time over low-medium heat, until it is all absorbed and the rice is cooked.
  2. While the rice is cooking, chop the onion.
  3. Saute the onion in a pan with 1 tbsp. butter and 1 tbsp. olive oil.  Add the sugar on top, and stir over low heat until the onion starts to caramelize.
  4. When the onion is just about cooked,  add the chopped peppers and other 1 tbsp. butter.  Continue to saute.
  5. When the peppers are just about cooked through, cut the kielbasa into bite sized pieces and add to the peppers and onions.
  6. Saute just until the kielbasa is heated. (I use the fully cooked links, so I don’t have to worry about waiting for them to cook through.)
  7. Add the cooked risotto and stir.
  8. Serve hot.

Happy Allergy Free Eating!

 

 

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March 4, 2012 · 7:23 pm

The perfect gluten free grain

Risotto.  Risotto is so rich and creamy, and gluten free!  It’s a little different than traditional pasta or rice, and is a great blank canvas for various flavor combinations.  I usually like to put a little meat and veg into risotto, so this week I tried to combine Pea and Prosciutto Risotto with Honey Mustard.  It reminded me of a good ham and honey mustard sandwich!  (If you like dairy, add some of your favorite cheese to this ham sandwich!)

Pea and Prosciutto Risotto with Honey Mustard

Pieces:

  1. 2 tbsp. chopped shallot
  2. 1 tbsp. olive oil
  3. 3 tbsp. hot honey mustard
  4. 1 cup arborio rice
  5. 3 cups gluten free chicken broth
  6. 2 cups frozen peas
  7. one eighth of a pound prosciutto, torn into pieces
  8. 1 tbsp. dill
  9. salt and pepper to taste

Process:

  1. In a deep saute pan over medium heat, stir the shallot and olive oil for about 3 minutes, until shallot starts to soften.
  2. Add the hot honey mustard and stir for another minute.
  3. Add the arborio rice and stir for one minute, just to toast and coat the rice.
  4. Add one cup chicken broth and stir.
  5. Continue to add the chicken broth, one half cup at a time and stirring, until the liquid is absorbed.  It does require attention and stirring, but is worth it!
  6. When almost all of the liquid is absorbed, add the peas and prosciutto and stir.  Cover and let simmer about 3-4 minutes.
  7. Add the dill and salt and pepper.
  8. Give it a final stir and serve hot.

Happy Allergy Free Eating!

 

 

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