Chicken Shiitake Mushroom Risotto

CategoryDifficultyBeginner
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Ingredients
Risotto
 Olive oil for frying
 2 (300 g) medium onions, finely chopped
 1 tbsp (15 ml) garlic, finely chopped
 240 g risotto rice
 125 ml organic white wine
 1.50 l vegetable stock, warm
 (750 ml / 90 g) kale, shredded
 60 ml coconut cream
 salt and pepper
 100 g shiitake mushrooms, sliced
Basil Oil
 20 g basil leaves
 ½ tsp garlic, finely chopped
 125 ml olive oil
 Salt and pepper
 Handful basil leaves, to serve

Method

Risotto
1

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.

2

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.

Basil Oil
3

Place everything into a food processor and blend until smooth. Season to taste.

4

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.

Ingredients

Ingredients
Risotto
 Olive oil for frying
 2 (300 g) medium onions, finely chopped
 1 tbsp (15 ml) garlic, finely chopped
 240 g risotto rice
 125 ml organic white wine
 1.50 l vegetable stock, warm
 (750 ml / 90 g) kale, shredded
 60 ml coconut cream
 salt and pepper
 100 g shiitake mushrooms, sliced
Basil Oil
 20 g basil leaves
 ½ tsp garlic, finely chopped
 125 ml olive oil
 Salt and pepper
 Handful basil leaves, to serve

Directions

Risotto
1

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.

2

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.

Basil Oil
3

Place everything into a food processor and blend until smooth. Season to taste.

4

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.
Chicken Shiitake Mushroom Risotto

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