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‘Chicken’ shiitake mushroom risotto

All recipes

Serves 4



1-2 tbsp olive oil

2 onions, finely chopped

1 tbsp garlic, finely chopped

1 ½ cups Arborio rice

½ cup organic white wine

1.5L vegetable stock, warm

3 cups kale, shredded

¼ cup coconut cream

Salt & pepper

380g Fry’s Stir-fry Strips

2 cups shiitake mushrooms, sliced


½ cup basil leaves

½ tsp garlic, finely chopped

½ cup olive oil

Salt & pepper


  1. Risotto: Heat oil in a saucepan over 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 on medium heat until hot. Add olive oil & fry chicken for 6-8 mins until golden. Remove from pan, add more oil & fry mushrooms for 3-5 mins until tender.
  3. Basil oil: Place all ingredients in a food processor & blend until smooth. Season to taste.
  4. Serve each risotto topped with chicken & mushrooms. Add basil oil & garnish with basil leaves.

Recipe by The Fry Family Food Co.