Carrot Risotto with Kale & Chicken Style Strips | Rugani Juice
Crispy kale, creamy risotto with carrot juice stock, and fried chicken style strips—oven-roasted and savory, perfect as a plant-based meal or side dish!
Ingredients
- 1/2 Cup / 110 g onions, chopped
- ½ cup / 110 g leeks, sliced
- 1 tsp garlic, minced
- 3 tbsp extra virgin olive oil
- 1 cup / 220 g risotto rice
- 1 cup / 250 ml vegetable stock
- 2 cups / 500 ml Rugani 100% Carrot Juice
- ½ tsp black pepper, ground
- 2 tbsp nutritional yeast (optional)
- 1 small bunch kale, washed, dried well and stems removed
- 1 pack Fry’s Chicken Style Strips cooked according to package instructions
- 3 sprigs mint, extra for serving
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