‘Chicken’ shiitake risotto

Serves 4

Ingredients 

RISOTTO

• 1-2 tbsp olive oil
• 2 onions, finely chopped
• 1 tbsp garlic, finely chopped
• 11⁄2 cups Arborio rice
• 1⁄2 cup organic white wine
• 1.5L vegetable stock, warm
• 3 cups kale, shredded
• 1⁄4 cup coconut cream
• Salt & pepper
• 380g vegan chicken strips
• 2 cups shiitake mushrooms, sliced

BASIL OIL

• 1⁄2 cup basil leaves
• 1⁄2 tsp garlic, finely chopped 1⁄2 cup olive oil
• Salt & pepper

Directions

1. Risotto: Heat oil in saucepan on medium heat. Add onions & gently sauté for 5 mins. Add garlic & rice, fry for 3 mins. Add wine, simmer for 1 min. Add stock one ladle at a time & stir continuously until absorbed. Add kale & coconut cream, cook for 5 mins. Season to taste
2. Heat frying pan. Add oil & fry chicken until golden. Remove from pan, add more oil & fry mushrooms until tender
3. Basil oil: Place all ingredients in a food processor & blend until smooth. Season to taste
4. Serve topped with chicken, mushrooms, basil oil and basil leaves

Recipe cards available free in store!

Download Recipe

← Previous Recipe Next Recipe →

All Recipes