Chicken, Mushroom, Pesto and Bone Broth Risotto
- 2 cups of Arborio rice
- 1 roasted chicken
- 1/2 cup olive oil
- 300g mushrooms
- 1 leek
- 1 onion
- 1 stick celery
- 100g of basil pesto
- 50g toasted nuts - Almonds or pine nuts
- 600mls water
- 2tsp salt
- 1tsp black pepper
- 100g parmesan
- 500mls The Little Bone Broth Company chicken broth
- 1 scoop Green Shot
- Dice the onion, leek and celery and fry in olive oil until soft
- Add the rice to the vegetables and cook for 5 mins
- Slowly add the bone broth and water until all is absorbed (about 20 mins)
- Add the shredded roasted chicken, mushrooms, basil pesto and scoop of Green Shot. Then cook for a further 5 mins adding salt and pepper to taste
- Serve with grated parmesan and toasted nuts
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