Carrot Risotto with Kale & Chicken Style Strips
Prep 20 mins
Cook 35 mins
Ready-in 55 mins


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


  1. Pre-heat oven to 180 ℃.
  2. Place the kale in a bowl with half the olive oil and 1 tbsp nutritional yeast. If you don’t have nutritional yeast you can use any spice mixed with salt to season your crispy kale.
  3. Toss the kale through the spice and olive oil mixture making sure to coat the kale evenly.
  4. Place on a baking tray. Make sure not to overlap the kale as they will not crisp up if you do. Place in the oven for 10-15 minutes or until crispy. Remove from the oven once done and cool.
  5. While the kale is in the oven, place the Rugani 100% Carrot Juice and stock into a small saucepan and heat until warm, not boiling, over medium heat. Keep on medium heat for the duration of the cooking period.
  6. Heat another medium saucepan on medium heat with the other tablespoon of olive oil. Add the onion and garlic and fry for 3-5 minutes or until the onion is translucent. Add the risotto rice and cook for another minute.
  7. Reduce the heat to low. Add ½ cup of juice-stock mixture and stir the risotto until mixed through. Leave the risotto to cook until all the liquid has evaporated and bubbles start to form. Add another ½ cup of juice-stock mixture, again waiting until the liquid has evaporated.
  8. While the risotto is cooking, make the mint oil by blending the mint and 1 tablespoon of olive oil until the mint is finely blended. Keep aside until serving.
  9. Continue with the rest of the juice-stock mixture until all of it is finished and the risotto is al dente (not soft just firm to the bite).
  10. Add the black pepper and another tablespoon of nutritional yeast (or spice mix). Cook until the mixture is creamy.
  11. In a pan, fry the Fry’s Chicken Style Strips in a little bit of oil for around 6 to 8 minutes.
  12. Serve the risotto warm, topped with the Fry’s Chicken Style Strips, crispy kale, and a drizzle of mint oil.

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