Chicken, Rocket and Pea Risotto – Gluten-Free, Corn-Free, Nightshade-Free, Dairy-Free Option!

Chicken, Rocket & Pea Risotto – Gluten-Free, Corn-Free, Nightshade-Free, Dairy-Free Option!

Serves 6 – 8 🙂


  • 4 to 4-1/2 cups reduced-sodium chicken stock
  • 1 onion, finely chopped
  • 2 – 4 garlic cloves (depending how much you like your garlic ;)!)
  • 1 tablespoon organic, grassfed butter butter
  • 1-1/2 cups uncooked arborio rice
  • 1/2 teaspoon dried thyme (or fresh sprigs if you have!)
  • 1/4 teaspoon pepper
  • 1/3 cup white wine or additional reduced-sodium chicken stock
  • 1 cup frozen peas, thawed
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon olive oil
  • 500 grams chicken breast (2 chicken breasts)
  • 100g Rocket leaves (or to taste)
  • parsley finely chopped
  • extra Parmesan for serving
  • Extra rocket for presenting (optional)


  1. In a small saucepan, heat stock and keep warm. In a seperate large nonstick skillet, saute onions & crushed garlic in butter for 2-3 minutes or until tender. Add the rice, thyme and pepper; cook and stir for 2-3 minutes. Stir in wine or additional stock if using. Cook and stir until all of the liquid is absorbed.
  2. Stir in heated stock from the other saucepan into the skillet, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender. Total cooking time is about 20 minutes.
  3. Whilst you are doing this, heat oil in a frying pan. Cook chicken for 7 to 8 minutes each side or until browned and cooked through. Transfer to a plate.   Thinly slice chicken.
  4. Once your risotto is ready and all the liquid has been added, add the peas, cheese and chicken; cook and stir until heated through.
  5. Lastly, stir in the rocket leaves.
  6. To present, place some extra rocket leaves on the outside of the plate in a circle shape, dollop your risotto in the middle and serve with Parmesan sprinkled on top and chopped parsley.

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