Chik'n Parm Risotto

Chik'n Parm Risotto

​Prep Time: 20 Min
Cook Time: 35 - 40 MIn

Yields: 2 Main Course Servings

What You Need

• 2 x Gardein Supreme Plant-Based Chik'n Filets
• Store-Bought Vodka Sauce
• My Perfect Pesto (Sub store-bought if desired) Recipe Below
  
• Fresh Mozzarella
• www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 2 cloves Garlic, crushed & minced
• 1 Tsp. Red Pepper Flakes
• 1 Yellow Onion, finely diced
• 1 C Arborio Rice
• 1 C White Wine ( I used a local Ontario Pinot Grigio)
• 946 ml Plant-Based Chik'n Broth
• 1/3 C Grana Padano, finely shredded
• Himalayan Salt & Cracked Pepper
• GARNISH - Grana Padano, Fresh Parsley

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.

Directions

• 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!

HAPPY VEG