- 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
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.
Cook for a further 5 mins adding salt and pepper to taste.
Serve with grated parmesan and toasted nuts.