Chicken Risotto

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

  • 10 min

  • 20 min

  • 30 min

    Total time
  • 4

  • Easy

  • 17


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

Foodservice Recipe


  • 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
  • Sea salt and black pepper, to taste
  • 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.


  • 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 the vegan butter (or olive oil), vegan 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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