Ingredients 

• 2 cups of Aborio rice
• 1 roasted chicken
• ½ cup olive oil
• 300g mushrooms
• 1 leek
• 1 onion
• 1 stick celery
• 100g of basil pesto
• 50g toasted nuts - almonds or pine nuts
• 600 mls water
• 2 tsp salt
• 1 tsp black pepper
• 100g parmesan
• 1 scoop Green Shot
• 500mls The Little Bone Broth Company Chicken Broth

Method

Dice the onion, leek and celery, heat oil in a fry pan and add the vegetables, frying until soft.

Add the rice to the vegetables and cook for 5 minutes.

Slowly add the bone broth and water until all is absorbed (about 20 minutes).

Add the shredded roasted chicken, mushrooms, basil pesto and scoop of Green Shot.

Cook for a further 5 minutes, adding salt and pepper to taste.

Serve with grated parmesan and toasted nuts.