CHICKEN & SHIITAKE MUSHROOM RISOTTO
Difficulty – Easy
Prep time – 30min
Cook time – 1hr
Total time – 1hr30min
Serves 4
INGREDIENTS
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
METHOD
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