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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.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • Arborio rice: 1 1/2 cups
  • Plant-based chicken: 2 cups cubed
  • Cremini mushrooms: 2 cups sliced
  • Olive oil: 3 tbsp
  • Garlic: 3 cloves minced
  • Onion: 1 small diced
  • Vegetable broth warm: 5 cups
  • White wine optional: 1/2 cup
  • Vegan butter: 2 tbsp
  • Vegan parmesan: 1/3 cup grated
  • Fresh parsley: 2 tbsp chopped
  • Salt: 1/2 tsp
  • Black pepper: 1/4 tsp

Method
 

  1. Heat olive oil in skillet; sauté onion and garlic for 3 minutes.
  2. Add mushrooms; cook 5 minutes until softened.
  3. Stir in Arborio rice; toast 2 minutes.
  4. Deglaze with white wine, stirring until absorbed.
  5. Add warm broth one ladle at a time, stirring constantly until absorbed.
  6. Repeat until rice is creamy and tender, about 25 minutes.
  7. In separate pan, sear vegan chicken until golden.
  8. Stir chicken into risotto with vegan butter and parmesan.
  9. Season with salt and pepper.
  10. 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.