Candida Diet Friendly Chicken Risotto

Total time1 hr

Prep time15 min

Cook time45 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the broth

5 cups chicken broth
Pacific Foods Organic Low Sodium Chicken Broth Pacific Foods Organic Free Range Chicken Broth Butcher's Organic Chicken Bone Broth Wegmans Organic Chicken Bone Broth Bell & Evans Air Chilled Organic Chicken Bone Broth
See all

For the risotto

1 lb boneless, skinless chicken breast, cut into ¾-inch pieces
2 tbsp olive oil, divided
1 medium yellow onion, finely diced
1 ½ cups arborio rice
½ cup chicken broth (for deglazing, in place of wine)
1 tbsp apple cider vinegar
2 tbsp unsalted butter
½ cup fresh ricotta
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
¾ tsp salt, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Pour the 5 cups of chicken broth into a large saucepan and bring to a gentle simmer over medium heat. Reduce the heat to low and keep warm throughout cooking — do not let it boil.
2
Heat 1 tbsp of the olive oil in a 12-inch wide, deep skillet or sauté pan over medium-high heat until shimmering. Add the chicken pieces in a single layer and cook, stirring occasionally, until opaque throughout with no pink at the center and an instant-read thermometer reads 165°F (74°C), about 6–8 minutes. Transfer the chicken to a plate and set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!