Ingredients 

• 6-8 tbsp olive oil
• 2 cups of arborio rice
• 1 leek, chopped
• 1 onion, diced
• 1 stick celery, diced
• 600ml water
• 500ml chicken broth*
• 300g mushrooms, sliced
• 1 roasted chicken, shredded*
• 2 tsp salt
• 1 tsp black pepper
• 1 scoop Green Shot
• 100g of basil pesto
• 100g parmesan
• 50g toasted nuts - almonds or pine nuts

Method

Heat oil in a fry pan and add the leek, onion and celery. Cook, stirring occasionally, until soft.

Add the rice to the vegetables and let cook for a few minutes.

Slowly add the broth and water, stirring constantly and allowing each addition of brother to be absorbed before adding the next. With the final addition of broth, add the mushrooms.

Cook for about 20 minutes, or until the risotto is creamy and the rice has an al dente bite.

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

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

Serve with grated parmesan and toasted nuts.

* To make this meal vegetarian, substitute shredded chicken for an additional 300g of mushrooms, and use vegetable stock instead of chicken stock.