Chicken, Mushroom, Pesto and Bone Broth Risotto

Ingredients

• 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

Method

• 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