Vegan Chicken Risotto
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Learn more →Ingredients
4 servings
For the broth
- 5 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
For the risotto
- 1 lb boneless, skinless chicken breast, cut into ¾-inch pieces
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 tbsp olive oil, divided
- 1 medium yellow onion, finely diced
- 1 ½ cups arborio rice
- ½ cup chicken broth (for deglazing, in place of wine)Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
- 1 tbsp apple cider vinegar
- 2 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup fresh ricotta
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, finely chopped
- ¾ tsp salt, plus more to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Pour the 5 cups of chicken broth into a large saucepan and bring to a gentle simmer over medium heat. Reduce the heat to low and keep warm throughout cooking — do not let it boil.
- 2
Heat 1 tbsp of the olive oil in a 12-inch wide, deep skillet or sauté pan over medium-high heat until shimmering. Add the chicken pieces in a single layer and cook, stirring occasionally, until opaque throughout with no pink at the center and an instant-read thermometer reads 165°F (74°C), about 6–8 minutes. Transfer the chicken to a plate and set aside.
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