Chicken & Mushroom Risotto
The whole family will enjoy this heart warming winter spin on chicken, rice and veggies! ❄️
🍃Serves 4 // Macros per serve...
➕400g raw chicken breast
➕ 2 garlic gloves, minced
➕1 brown onion, chopped
➕250g arborio rice
➕1L chicken stock
➕25g nutritional yeast
Oven bake your chicken for 15-20 mins at 180C. Once cooked shred your chicken with two forks and set aside.
Brown the mushrooms and peas in a pan with 5g of butter then place to one side.
In a large pot add the rest of the butter with your onions and garlic then sautè for 3-5 mins on low heat.
Turn to high heat and add your rice. Stir for 1 minute until the rice turns translucent. Add 3 1/2 cups of stock and turn back to low heat. Leave uncovered, stirring 1-2 times until liquid has absorbed. Check to see if rice has cooked through, if not add another 1/2 cup of stock.
Add mushrooms, peas & nutritional yeast to pot and warm through stirring consistently. Divide rice mixture and shredded chicken into 4 containers.
Garnish salt, pepper, greens and lemon juice. 🌿🍋