In Home Chefs Club, Recipes

Difficulty – Easy

Prep time – 30min

Cook time – 1hr

Total time – 1hr30min

Serves 4


For the risotto:

Olive oil for frying

2 medium onions, diced

100g shiitake mushrooms

380g chicken fillets, cut into strips

15ml (1 Tbsp) garlic, finely chopped

240g risotto rice

125ml (1/2 cup) white wine

1l (4 cups) vegetable stock

750ml/90g kale, shredded

60ml (1/4 cup) coconut cream

Salt and pepper, to taste

For the basil oil:

20g basil leaves

2.5ml (½ tsp) garlic, finely chopped

125ml (1/2 cup) olive oil

Salt and pepper, to taste

Basil leaves, to serve


For the risotto:

Heat a drizzle of the olive oil in a saucepan over low heat. Add the onion, mushroom and chicken and sauté until chicken is no longer translucent. Add the garlic and rice and fry for 3 minutes. Pour in the wine and simmer for a minute. Add the stock, a ladleful at a time, and stir CONTINUOUSLY until all the stock has been absorbed. Add the kale and coconut cream and cook for 5 minutes. Season to taste.

For the basil oil:

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

Serve the risotto topped with basil oil and fresh basil leaves.

Adapted from recipe from Claire K of @good_karma_kitchen

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