Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Pin
4.84
from
6
votes
Creamy Chicken Quinoa Risotto with Sweet Peppers & Mushrooms
Creamy Chicken Quinoa "Risotto" with Sweet Peppers and Mushrooms is gluten-free (if msg-free stock is used).
Course
Entree
Cuisine
Italian
Prep Time
8
minutes
minutes
Cook Time
37
minutes
minutes
Servings
4
Calories
432
kcal
Author
Robin Gagnon
Ingredients
1
tbs
oil
½
sweet onion
sliced
1
sweet yellow pepper
cored, sliced
2
large cloves of garlic
minced
1
cup
dry quinoa
½
pound
chicken breast
cut into bite-size pieces
4-5
sprigs fresh thyme
2
bay leaves
4-6
oz.
Portabella mushroom
(sliced)
2
cups
low sodium chicken or vegetable stock
preferably MSG free
⅓
cup
white wine
¼
cup
heavy cream
¼
cup
grated Parmesan
¼
cup
crumbled goat cheese
Kosher or Sea Salt and fresh ground pepper to taste
Instructions
Put oil in large non-stick skillet over medium-high heat.
Once oil is hot add the onion, pepper, garlic, and quinoa. Stir fry until the vegetables are cooked and quinoa is lightly toasted.
Reduce heat to medium, add chicken and herbs, Saute 1 minute, then add mushrooms.
Saute with mushrooms for a minute, then add stock, wine and cream. Stir then cover to cook for 15 minutes.
After the 15 minutes, remove cover, reduce heat to low-med. and simmer for 12-15 minutes, until most, but not all the sauce it absorbed or evaporated.
Turn off heat and stir in the Parmesan and goat cheese.
Add salt and fresh ground pepper to taste.
Serve with sprinkle of cheese or fresh chopped chives.
Nutrition
Calories:
432
kcal
|
Carbohydrates:
36
g
|
Protein:
27
g
|
Fat:
18
g
|
Saturated Fat:
7
g
|
Cholesterol:
68
mg
|
Sodium:
270
mg
|
Potassium:
791
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
495
IU
|
Vitamin C:
57.8
mg
|
Calcium:
141
mg
|
Iron:
3.1
mg