Skip to content
Green 'chicken' risotto recipe

Green 'chicken' risotto recipe

0 ratings

This risotto is packed with fresh spring flavours. The pea pureé turns it a vibrant green and What the Cluck chicken-style pieces give it great texture. Top with herby gremolata for a delicious meal. See method

  • Serves 4
  • 30 mins to prepare and 25 mins to cook
  • 451 calories / serving
  • Healthy

Ingredients

  • 1 tbsp extra-virgin olive oil
  • 1 medium onion, finely chopped
  • 3 large garlic cloves, finely crushed
  • 300g arborio risotto rice
  • 1 reduced-salt vegetable stock cube, made up to 1ltr
  • 200g frozen peas
  • 50g baby spinach
  • 15g fresh basil, roughly chopped
  • 160g pack The Vegetarian Butcher What the Cluck
  • 1 lemon, zested and juiced

For the gremolata

  • 15g fresh basil, finely chopped
  • 15g fresh parsley, finely chopped
  • 20g walnuts, finely chopped
  • 1 small garlic clove, finely chopped

Perfect with:

The Vegetarian Butcher What the CluckAdd variety to mealtimes with these soy-based chicken-style chunks. They're 100% vegan. The Vegetarian Butcher What the Cluck
Add variety to mealtimes with these soy-based chicken-style chunks. They're 100% vegan.
Shop ingredients
If you don't have any spinach, try using kale

Each serving contains

  • Energy

    1925kj
    451kcal
    23%
  • Fat

    10g 15%
  • Saturates

    1g 7%
  • Sugars

    6g 7%
  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 77.2g Protein 18g Fibre 7.9g

Method

  1. Heat the oil in a large, high-sided frying pan over a medium heat. Add the onion and fry for 8-10 mins, stirring occasionally, until softened. Add the garlic and cook for 1 min. Mix in the risotto rice, then gradually add the stock, stirring frequently and allowing the rice to absorb the liquid fully between each addition, until the rice is al dente and coated in a glossy sauce. This should take 15-20 mins. Add a splash of boiling water if it becomes too thick.  
  2. Meanwhile, bring a small pan of water to the boil, add the peas, bring back up to the boil and simmer for 2 mins. Add the spinach and basil to the pan and cook until just wilted. Drain, return to the pan and blitz with a stick blender until smooth.

  3. Mix all the gremolata ingredients together and season with a generous amount of freshly ground black pepper.

  4. When the risotto is cooked, stir through the pea purée, The Vegetarian Butcher What the Cluck, lemon zest and juice and cook for 2 mins to heat through. Season to taste with freshly ground black pepper and sprinkled with the gremolata to serve.

See more Vegan recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.

blog comments powered by Disqus