‘Chicken’ shiitake mushroom risotto
Serves 4
Ingredients
RISOTTO
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
2 cups shiitake mushrooms, sliced
BASIL OIL
½ cup basil leaves
½ tsp garlic, finely chopped
½ cup olive oil
Salt & pepper
Directions
- 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.
- 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.
- Basil oil: Place all ingredients in a food processor & blend until smooth. Season to taste.
- Serve each risotto topped with chicken & mushrooms. Add basil oil & garnish with basil leaves.
Recipe by The Fry Family Food Co.