Serves: 2-4 | Prep: 10 minutes | Cooking: 6-12 minutes | Dairy Free – Gluten Free
INGREDIENTS
500g chicken breast
3 cups arborio rice
2 cups mushrooms, flat, button and/or brown
2 carrots, peeled and chopped
2 zucchini, 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 tablespoons extra virgin olive oil
Salt and pepper, to taste
SHOPPING LIST
500g chicken breast
1kg arborio rice
250g mushrooms (flat, button and/or brown)
2 carrots
2 zucchini
1 celery stick
2 garlic cloves
1 onion
1 litre chicken or vegetable stock (salt reduced)
1 bunch parsley
Extra virgin olive oil
Salt
Pepper
UTENSILS LIST
Sharp knives
Peeler
Measuring cups/spoons
Garlic crusher
Baking tray
Food processor
Saucepan
Ladle
Large fork
Serving bowl
METHOD
- Pre-heat oven to 180°C. Toss chicken breast with olive oil and bake on a lined baking tray for 15-20 minutes until cooked, shred with a fork.
- 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
Tip: Replace chicken with feta cheese for a vegetarian version.