Chicken Risotto with Cranberries and Coconut Milk

Corn, egg, gluten, lactose, milk, nightshade, nut, peanut, sesame, soya & wheat free

Really very simple but very tasty and very festive!

Serves 6



  • 1 heaped tbsp coconut oil
  • 1 large leek, very finely sliced
  • 300g Basmati rice
  • 100g fresh cranberries
  • 400ml coconut milk
  • 700ml gluten-free vegetable stock
  • 250g cooked chicken pieces
  • sea salt and freshly ground black pepper


  1. Heat the coconut oil in a wide, heavy pan and gently cook the leeks until they are quite soft – this will take 10–15 minutes.
  2. Add the rice and stir round for a few minutes, then add the cranberries, coconut milk and stock.
  3. Stir well, bring to the boil and simmer for 5 minutes.
  4. Add the chicken, stir well and continue to simmer for a further 5–10 minutes or until the rice is cooked and most of the liquid absorbed.
    Season to taste and serve at room temperature with a green salad.

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