A Gaggle of Girls
I'm a divorced mom of 3 gluten-free daughters. We've outgrown dairy, soy, egg, and corn allergies, but still deal with a berry allergy in my youngest.
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postheadericon Creamy Chicken and Asparagus faux-risotto

I’ve been missing the creamy taste of Risotto, but haven’t had any arborio rice, nor the desire to stand over a stove stirring for an hour. With chicken and asparagus (or any other vegetable) and some basmati rice you can make a delicious faux-risotto. Asparagus is wonderfully in season right now, and the wonderful fresh taste stands out. I added coconut milk to add the creaminess you would usually get from the arborio rice. It was delicious! (Remember that coconut milk doesn’t give a coconut flavor if the dish has salt and is savory – sugar enhances the coconut flavor)

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, and top 8 allergen free recipe. This is also a faux-fast-food recipe that can be cooked in under 45 minutes.


  • 2 TBS olive or canola oil

  • 1 medium onion, diced
  • 6 cloves garlic, minced
  • 1 tsp basil
  • 1 shake cayenne pepper
  • 1/2 tsp oregano
  • 2 pinches kosher salt
  • 1 to 1 1/2 lbs boneless/skinless chicken, I prefer to use thighs
  • 1 splash white wine (optional)
  • 1 1/2 cup basmati or Jasmine rice (The Carolina Basmati and Jasmine rices work wonderfully)
  • 1 lb fesh asparagus
  • 1 14oz can coconut milk
  • 1 cup water

Warm olive oil in a large skillet over medium heat. Add garlic, onion, and spices, and sauté until they begin to get tender.

Chop the chicken into 1/2″ cubes, then add to the onion/garlic mixture. Cook the chicken over medium heat until browned on all sides, stirring occasionally.

While the chicken is cooking, break the ends off the asparagus, and then cut it into approximately 1″ pieces.

Deglaze the pan with a splash of wine, then add rice, coconut milk, water, and asparagus.

Bring the liquid to a boil, then cover and reduce heat to medium-low. Let cook for about 20 minutes, following the guidelines on your rice package.

Serve to great applause. :) An easy, quick, and delicious meal that mixes fresh with fast, and all in one pot!

3 Responses to “Creamy Chicken and Asparagus faux-risotto”

  • This looks interesting. I’ve never thought of using basmati rice in a risotto before, since I’ve always figured that the texture would just be wrong. The coconut milk is a great idea.

  • GF Cowgirl:

    This is absolutely delicious and such a wonderful substitute for traditional risotto. I recently found out that I can not eat dairy or wheat (my 2 year old son can’t either) and the only time I feel a little down about it is when I am missing creamy comfort foods. Then I found Rachel’s Recipe Box!! I immediately made the Faux Risotto and the outstanding Faux Stroganoff recipe! They both surpassed my expectations. When my rather picky Father said that this was the best stroganoff he had ever had, I knew I would be trying more of your recipes. THANK YOU so much. It can be so tiring coming up with new ideas each night, particularly meals that my son will eat. You are an inspiration.

  • Rachelle:

    We made this the other night and it was a huge hit!!! Very good!!

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