Chicken and Mushroom Risotto

By Ange

Are you looking for an easy one pot, deliciously filling, winter warming meal?

Our chicken and mushroom risotto is a favourite from our new flexible dieting ebook. While this is a healthier version, extra cheese can be added for extra creaminess.

Recipe:

Serves 4

438 Cal/ 8g Fat/ 47g Carbs/ 41g Protein

Ingredients

200g Mushrooms
1 large diced Onion
625ml Chicken Stock
200g, Rice
Salt and black pepper
2 tsp Olive Oil
30g Parmesan cheese
500g Raw Chicken Breast
2 large handful of spinach

Heat the olive oil over medium heat in a large pot. Sauté the mushrooms and chicken until softened, about 8 minutes.
Add the onion and garlic and cook for one minute. Add the rice and cook for 1-2 minutes or until the outside ofthe rice is translucent and the inside looks milky.
Add the chicken stock and cook on a low heat untilthe liquid has evaporates. .
Add the Parmesan, stir once or twice (but don’tstir in completely!). Close the lid (but do not cook any further!) and rest for 2 minutes. Now add the spinach and stir well.

Our founder

Ange Drake is an personal trainer, women’s empowerment coach and fitness blogger in the northern suburbs of Melbourne. She is the director of one of the few womens’ only strength training gyms in Melbourne, 23W. Ange helps women to learn how to use strength based training, nutritional strategies and a positive mindset to transform their bodies, relationship with food and mind.

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