As the temperature has dropped many of us start to crave more warming and comforting foods.

To help you maintain your health and fitness goals during this seasonal change, here is a great dinner idea which the whole family will enjoy!

Chicken and Vegetable Risotto

Tip: replace chicken with feta cheese for a vegetarian version.

Serves: 4-6

Pre: 5 minutes
Cooking: 20-30 minutes
Gluten Free – Dairy Free

INGREDIENTS:

  • 500g chicken breast
  • 3 cups arborio rice
  • 2 cups mushrooms, flat, button and/or brown
  • 2 carrots, peeled and chopped
  • 2 zucchinis, chopped
  • 1 celery stick, chopped
  • 2 garlic cloves, crushed
  • 1 onion, skin removed
  • 4 cups chicken or vegetable stock salt reduced
  • 1 bunch parsley, finely chopped
  • 4 tbsp. EV olive oil
  • Salt and pepper, to taste

METHOD:

  • Pre-heat oven to 180 degrees, toss chicken breast with olive oil and bake on a lined baking tray for 15-20 minutes until cooked, shred with a fork.
  • Rice: in a food processor add the mushrooms, carrot, zucchini, celery, garlic, onion and olive oil and blend until coarsely chopped.
  • In a saucepan, sauté the mixture until soft, approximately 5 minutes.
  • Add the rice and 1 ladle of hot stock and simmer for approximately 20 minutes.
  • Keep slowly adding all of the stock until desired consistency is reached.
  • Once cooked add parsley and season to taste.
  • Spoon rice into serving bowls and top with shredded chicken

Ref:https://www.movenourishbelieve.com/recipes/chicken-risotto-laksa/?store=%2F

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