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I can’t get enough of risotto at the moment. It’s so easy and simple to make, and uses as many or as little ingredients as you want it to! Tonight, I decided to make Mushroom and Tarragon risotto.

My Mum has started me on some sort of love affair with the herb tarragon – it has an anniseed flavour and goes amazingly well with chicken or mushrooms. Perfect with a chilled glass of white wine, here’s what I threw together today!

Mushroom and Tarragon Risotto

Risotto: quick, easy, and oh-so delicious!

(Serves 2)

One red onion


Olive Oil

500ml Chicken stock

300g Arborio Rice

Dried Tarragon

A splash of white wine

  • Chop up the onion and mushrooms
  • Add some olive oil to a pan and fry the onions and mushrooms for several minutes with the white wine and tarragon
  • Add the Arborio rice and stir until it is coated in the oil
  • Add the chicken stock, bring to the boil and simmer until all the liquid is absorbed and the rice is cooked to your liking
  • Season with salt, pepper and some extra tarragon if needed, and serve with grated parmesan

There you go, a cheap and simple meal perfect for Coeliacs! Be careful that the chicken stock you use is gluten free, Knorr Chicken Stock Cubes are great coeliac-friendly essentials, and I would definitely reccommend!

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About Sarah Howells

Hi, I'm Sarah! Diagnosed with coeliac disease 20 years ago, I'm on a mission to create the best gluten free recipes since sliced bread. No fruit salads or dry brownies here.

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