Vegetarian Creamy Chicken Risotto
Savor the rich and indulgent flavors of this Vegetarian Creamy Chicken Risotto, a plant-based twist on a classic comfort food that's perfect for both weeknight dinners and special occasions. Made with hearty arborio rice, creamy Parmesan, and vibrant frozen peas, this recipe achieves an irresistible texture and taste while utilizing a savory, plant-based chicken substitute. The combination of dry white wine, vegetable broth, and a splash of heavy cream creates a luscious base that pairs beautifully with aromatic garlic and onion. Finished with a garnish of fresh parsley, this dish is both elegant and satisfying. Perfect for vegetarians looking to enjoy the joy of risotto, this recipe is ready in under an hour and ideal for serving up to four. Keywords: vegetarian risotto, creamy risotto recipe, plant-based chicken, comfort food, easy weeknight dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1.5 cups arborio rice
- 4 cups vegetable broth
- 0.5 cup dry white wine
- 8 ounces plant-based chicken substitute, cubed
- 1 cup frozen peas
- 0.5 cup heavy cream
- 0.75 cup Parmesan cheese, grated
- 0.25 cup fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Heat the olive oil in a large saucepan over medium heat.
Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the arborio rice to the pan and stir for 2 minutes until the rice is well-coated and slightly toasted.
Pour in the white wine and cook until the wine has mostly evaporated, stirring frequently.
Begin adding the vegetable broth, one ladle at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladle.
Continue this process for about 18-20 minutes or until the rice is creamy and tender.
In a separate pan, sauté the cubed plant-based chicken substitute until golden and heated through, about 5 minutes.
Once the rice is cooked, stir in the sautéed plant-based chicken substitute and frozen peas.
Add the heavy cream and grated Parmesan cheese, stirring until the cheese has melted and the mixture is creamy.
Season the risotto with salt and black pepper to taste.
Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2288 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 180 mg | 60% | |
| Sodium | 6622 mg | 288% | |
| Total Carbohydrate | 198.4 g | 72% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 32.3 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1170 mg | 90% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 3496 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
