Chicken Mushroom Risotto

Chicken & Mushroom Risotto Calories/Macros: 689 kcal 67g Protein 67g Carbohydrate 17g Fat Ingredients: 200g chicken breast, cut into chunks pieces 100g mushrooms, sliced 75g arborio rice 80g frozen peas 1/2 small onion, finely chopped 350ml chicken or vegetable broth/stock Low-calorie cooking spray Method: Place a medium-sized skillet or saucepan over a medium heat and spray with low-calorie cooking spray. Add the chopped onion to the skillet. Cook for 2-3 minutes until softened. Add the chicken breast pieces to the skillet and cook until they are browned on all sides. Add the sliced mushrooms to the skillet and cook until they are softened. Stir in the arborio rice and cook for 1-2 minutes until it is slightly toasted. Begin adding the chicken or vegetable broth to the skillet, a little at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue this process until the rice is cooked to your desired consistency (this should take about 20-25 minutes). In the last few minutes of cooking, stir in the frozen peas and cook until they are heated through. Once the risotto is cooked, remove the skillet from the heat and serve. Customisation Ideas: This keeps really well so why not double or triple up and make a few meals at once. If you are trying to keep calories down, reduce the amount of rice and bump up the amount of veggies.