2 boxes of The Vegetarian Butcher Chicken Chunks
1 tsp mixed spice
a pinch of chilli powder
2 onions, diced
400 g carrot, diced
2 celery stalks, diced
6 tbsp olive oil
350 g oats
1 glass of white wine
1 tsp tomato paste
1 tsp ground ginger
1 tsp coriander powder
1 tsp fennel seeds
½ tsp pepper
1 stock cube
400 ml oat milk
200 ml water
Mix the Chicken Chunks with the mixed spice and chilli powder. This can be done up to a day in advance so the flavours have time to mature.
Fry the onion, carrot and celery in a large pan with a lid for about 10 minutes before adding the oats. Add the wine and let it evaporate and then add the oat milk, water, tomato paste, stock cube and spices. Leave to simmer for at least 30 minutes with a lid on and stir occasionally. You can also put the pan in the oven at 120°C. Make sure it stays moist. If it seems to dry add a little warm water.
When the oats are nice and soft it’s ready! This can take up to 45 minutes so be patient. You should have a nice smooth risotto when it’s cooked. If it’s a little dry, loosen it with some nice olive oil.
Fry the Chicken Chunks in a 2 tbsp of olive oil and until nicely browned and serve with the risotto.
You can add any kind of vegetables to the dish Try some of the options below:
- Brussels sprouts: halved and boiled al dente.
- Mini carrots: scraped and cooked al dente.
- Mini gingerbread biscuits and good olive oil: chop 16 mini gingerbread biscuits, mix with a large splash of olive oil to make a dressing and drizzle round the plate to serve (like in the photo).