Chik’n Parm Risotto
A match made in heaven for my tastebuds y'all! Creamy, dreamy risotto topped with my fave plant-based chik'n filets smothered in fresh pesto, melty mozz, and vodka sauce.
PREP TIME
20 minutes
COOK TIME
40 minutes
INGREDIENTS
16
Serves: 2
Ingredients
- 2 whole2 whole2 whole Ultimate Plant-Based Chick'n Filets - Gardein
- 4 pieces4 pieces4 pieces Mozzarella, Fresh Mozz
- 1 whole1 whole1 whole My Fave Pesto (click for recipe), See Notes for Recipe
- 946 ml946 ml946 ml Plant Based Chickenless Broth - President's Choice
- 1 whole1 whole1 whole Vodka Sauce, store-bought
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp2 Tbsp2 Tbsp Butter, Unsalted
- 2 cloves2 cloves2 cloves Garlic, crushed & minced
- 1 tsp1 tsp1 tsp Red Pepper Flakes
- 1 whole1 whole1 whole Yellow Onion, finely diced
- 1 cup1 cup1 cup Arborio Rice
- 1 cup1 cup1 cup White Wine, I used a local Ontario Pinot Grigio
- 0.333 cup0.333 cup0.333 cup Grana Padano Cheese, finely shredded + granish
- 1 whole1 whole1 whole Himalayan Pink Salt, See Recipe
- 1 whole1 whole1 whole Black Peppercorns, Ground Fresh, See Recipe
- 1 whole1 whole1 whole Parsley, chopped for garnish
Buy Ingredients on the FoodSocial Market
Shop over 3500 products from unique and independent, creator-curated brandsProcess
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- If you are using my fresh pesto recipe, do this prior to commencing with the recipe. If you're using store-bought pesto, continue with the next step.
- Empty the broth in to a medium sized, covered pot and bring to a boil. Once boiled, reduce to a simmer and keep covered.
- Preheat your oven to 450 F according to filet package directions. Get your filets on to a parchment lined baking sheet and wait for the oven to preheat.
- In the meantime, begin heating the butter, EVOO, pepper flakes, and garlic, in a 10" skillet set to just below medium heat. Once heated, stir and let everything sizzle together for about a minute before adding the onion and a generous pinch of both salt & pepper. Stir as needed and cook the onions 7 - 8 minutes until mostly tender. Stir in your rice and cook / stir until your rice is translucent on the outside with the germ visible. This should take a only a couple of minutes.
- Pour in the wine and season generously with salt & pepper. Let the wine simmer away until absorbed. At the same time, add your filets to the oven and cook according to package directions. Timing should be fairly close to when your risotto is completed. Once your wine is absorbed, add a full ladle of broth to the skillet and a pinch of salt. Stir often as the risotto bubbles away to release starches and get your risotto creamy. Once absorbed, add another ladle of broth and a pinch of salt. Continue this process until your arborio rice is al dente. You'll need one final ladle of broth and at that point, you reduce only half of the liquid to keep your risotto creamy and dreamy.
- Remove your risotto from the heat and stir in the grana padano. Taste and season with additional salt / pepper if needed.
- Once your chik'n filets are ready, get them on to a cutting board and spread pesto on each one. Cut them in to 4 - 5 strips and return them to the baking sheet. Top them with a couple slices of fresh mozzarella and a spoonful or two of the vodka sauce straight from the jar. Return the tray to the oven your cheese is melty.
- Serve your risotto with the cheesy, vodka sauce chik'n filets on top and garnish generously with finely shredded grana padano and fresh parsley. ENJOY!
- Reserve remaining pesto & vodka sauce for a future recipe. Keep them airtight in the fridge!
Notes
- I happened to have a batch of my fave pesto already in the fridge. If you'd like to save time and have a jar of store-bought pesto in the fridge, certainly go for it!
- Prep time is estimated. If you're preparing the pesto from scratch, estimate an additional 10 minutes.
- PESTO RECIPE - http://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
Add a Note
My Notes:
About This Recipe
Show nutritional information
Coconut Free Entrées Other Pescetarian Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1113 |
| Fat: | 61 g |
| Carbohydrates: | 111 g |
| Protein: | 43 g |
| Cholesterol: | 125 g |
| Sodium: | 2364 mg |
| Fiber: | 2 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
Leave a Reply
You must be logged in to post a comment.