Prep Time


30 Min

4 People



  • 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


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.

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