Ingredients

• 2 cups of Arborio 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)
• 600mls water
• 2 tsp salt
• 1 tsp black pepper
• 100g parmesan
• 1 scoop Green Shot
• 500mls The Little Bone Broth Company Chicken Broth

Method

Dice the onion, leek and celery and fry in olive oil 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.