Chicken and Mushroom Risotto Recipe
Chicken and mushroom risotto, but vegan—because comfort food doesn’t need poultry to feel luxurious.
Creamy Arborio rice simmers slowly, soaking up broth like a diva demanding attention.
Tender plant-based chicken struts in, delivering hearty bite without guilt.
Earthy mushrooms add depth, turning every spoonful into a savory little symphony.
A swirl of vegan butter and parmesan finishes the dish with silky elegance.
Darling, this risotto is indulgent, cozy, and effortlessly chic—basically dinner’s version of cashmere pajamas.
Chicken and Mushroom Risotto Recipe
Vegan chicken and mushroom risotto—creamy rice with plant-based chicken, mushrooms, and dairy-free cheese—comforting, rich, and cruelty-free.
Ingredients
Method
- Heat olive oil in skillet; sauté onion and garlic for 3 minutes.
- Add mushrooms; cook 5 minutes until softened.
- Stir in Arborio rice; toast 2 minutes.
- Deglaze with white wine, stirring until absorbed.
- Add warm broth one ladle at a time, stirring constantly until absorbed.
- Repeat until rice is creamy and tender, about 25 minutes.
- In separate pan, sear vegan chicken until golden.
- Stir chicken into risotto with vegan butter and parmesan.
- Season with salt and pepper.
- Garnish with parsley and serve.
Notes
Nutritional Values (per serving)
- Calories: 390
- Total Fat: 14g
- Saturated Fat: 4g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 15g
Vitamins and Minerals (per serving)
- Calcium: 9%
- Iron: 12%
- Potassium: 11%
- Vitamin B6: 10%
- Magnesium: 8%
Additional Notes/Tips
- Keep broth warm—cold liquid halts the cooking.
- Stir constantly for creamy consistency.
- Add peas or spinach for extra color.
- Serve immediately—risotto waits for no one.
