‘Chicken’ shiitake risotto

‘Chicken’ shiitake risotto

Serves 4



  • 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


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


  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


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