Preparation time 30 minutes
Cooking time 1 hour
Olive oil for frying
2 (300 g) medium onions, finely chopped
1 Tbsp (15 ml) garlic, finely chopped
1½ C (240 g) risotto rice
½ C (125 ml) organic white wine
1.5L vegetable stock, warm
3 C (750 ml / 90 g) kale, shredded
¼ C (60 ml) coconut cream
salt and pepper
380 g Fry’s Chicken-style Strips
2 C (500 ml / 100 g) shiitake mushrooms, sliced
½ C (125 ml / 20 g) basil leaves
½ tsp (2.5 ml) garlic, finely chopped
½ C (125 ml) olive oil
Salt and pepper
Handful basil leaves, to serve
Heat a drizzle of olive oil in a saucepan over medium heat. Add the onions and gently sauté for 5 minutes. Add the garlic and rice and fry for 3 minutes. Pour in the wine and allow it to simmer for a minute. Add the stock, a ladleful at a time, and stir continuously until all of the stock has been absorbed. Add in the kale and coconut cream and cook for 5 minutes. Season to taste.
Heat a frying pan over medium heat until hot. Add a splash of olive oil and fry the chicken strips for 6-8 minutes until golden. Remove from the pan, add more oil if needed and fry the mushrooms for 3-5 minutes until tender.
Place everything into a food processor and blend until smooth. Season to taste.
Serve each portion of risotto topped with some Fry’s Chicken-style Strips and shiitake mushrooms. Add a splash of the basil oil and garnish with basil leaves.
TIP: If you do not like the taste of kale you can replace it with shredded spinach or Swiss chard instead.