Gluten and Dairy Free Chicken, Smoked Bacon and Mushroom Risotto

Serves 2


  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 onion, finely diced
  • 100g chestnut mushrooms, sliced
  • 1 chicken breast, diced
  • 50g smoked bacon, cubed
  • 150g risotto rice
  • 750ml vegetable stock
  • 1 teaspoon basil
  • 1 teaspoon dairy free spread, optional
  • salt and pepper for seasoning


  1. Put the olive oil and garlic in a large pan and sauce over a medium heat for 1 minute
  2. Add in the chicken and cook for 5 minutes
  3. Add the bacon, onion and mushrooms and cook for 2-3 minutes
  4. Stir in the risotto rice
  5. Add the vegetable stock one ladle at a time stirring until the liquid is fully absorbed
  6. Taste the rice to make sure it is properly cooked, add more liquid if required
  7. Season with salt and pepper and add the sage
  8. Stir in the dairy free spread for extra creaminess