Chicken Risotto

This simply elegant Chicken Risotto is flavorful and nutritious. A perfect dish for dinner date night or with family and friends!

  • 10 min

    Preparation
  • 20 min

    Cooking
  • 30 min

    Total time
  • 4

    Servings
  • Easy

    Level
  • 17

    Ingredients

Are you a professional chef? Click the link below to access a foodservice-ready version of this recipe, scaled to 25 portions.

Foodservice Recipe

Ingredients:

  • 4 cups seasoned vegetable stock
  • 2 tablespoons olive oil, divided
  • ¾ cup leeks (well rinsed and dried, sliced thin, or sub shallot or yellow onion)
  • 1 cup arborio rice, dry
  • ½ cup dry white wine
  • 2 tablespoons light miso paste
  • 3 medium cloves garlic, whole, lightly crushed with hand or jar
  • 1 tablespoon vegan butter, or olive oil
  • 9 ounce frozen artichoke hearts, cut into bite-sized pieces
  • 8 ounce Hungry Planet Chicken™ Grilled & DicedBuy Now
  • ¼ cup vegan parmesan or feta cheese, plus extra for garnish
  • ¼ cup fresh chopped parsley, plus extra for garnish
  • 1 lemon zest and juice
  • To taste, sea salt and black pepper
  • Red pepper flakes (optional)
  • 1 Baguette, sliced and toasted with olive oil (optional, for serving)
  • * Please use whatever products you have in your kitchen; plant-based ingredients are just what we have in ours.

Instructions:

  • Step 1.

    Begin by heating the vegetable stock to a low simmer (covered, to limit evaporation).

  • Step 2.

    Warm 1 tablespoon of olive oil over medium heat in a wide skillet. Add the leeks and cook for 2 minutes, or until translucent.

  • Step 3.

    Add the rice and 1 tablespoon of olive oil. Stir to coat the grains and toast them lightly.

  • Step 4.

    When the grains have a nutty aroma, add white wine and cook until mostly absorbed.

  • Step 5.

    Add the miso paste and stir to combine.

  • Step 6.

    Add 1 cup of hot vegetable stock and the crushed garlic cloves.

  • Step 7.

    Agitate the pan (do not stir too much at first - this breaks the grains).

  • Step 8.

    When reduced almost completely, add 1 cup of stock and agitate until reduced. Repeat 2 more times and add the artichoke hearts and chicken with the final cup of stock.

  • Step 9.

    Cook until the rice is al dente and you're able to "draw" in the risotto with a wooden spoon. You will likely use most, if not all, of the vegetable stock.

  • Step 10.

    Remove from heat and stir in butter (or olive oil), parmesan (or feta), parsley, lemon juice, and lemon zest. Taste and adjust flavors (salt, pepper, lemon, parsley, and/or miso) as desired.

  • Step 11.

    Garnish with extra cheese, parsley, and red pepper flakes (optional). Serve immediately with toasted bread.

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