Chicken Vegetable Risotto

The month of November (and possibly longer) is none as No Gluten November for my boyfriend and I. We decided to go gluten free because we want to lose some belly fat. I love all kinds of rice and I haven’t made risotto is a long time so I figured what could be better than to start off the no gluten month with a favorite!

Ingredients: 1 1/2 chicken breast (cubed), 1 small bag of baby carrots (sliced), 1/4 bag of frozen pea’s, 1/4 of an onion (minced), 2 Tbsp olive oil, salt and pepper to taste, 4 cups chicken stock, 1 cup Arborio rice, 1 tsp chipotle, 1 tsp worcestershire sauce, 1/2 tsp dried basil, 1/2 tsp dried oregano, and 1 tsp garlic powder.

First cook the chicken in a saute pan.

In a large saute pan, heat the olive oil then add the pea’s, carrots, and onion. Saute until golden. Add the chicken and rice and cook together about 1 minute. Add the chicken stock 1/2 cup at a time. After the first  1/2 cup is absorbed, continue adding 1/2 cup’s at a time. This should take about 20-30 minutes. Once all the chicken stock is absorbed, add all the spices and worcestershire sauce. Once everything is mixed in ENJOY!

This was really good risotto! My boyfriend said that it tasted like chicken noodle soup a little bit. It was creamy, and kind of did taste like soup in a way plus it Gluten Free!! Either way anybody could enjoy this as a dinner and it serves about 3-4.

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