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Chicken, Mushroom, Pesto and Bone Broth Risotto


  • 2 cups of Arborio rice
  • 1 roasted chicken
  • 1/2 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
  • 2tsp salt
  • 1tsp black pepper
  • 100g parmesan
  • 500mls The Little Bone Broth Company chicken broth
  • 1 scoop Green Shot



  • 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. Then cook for a further 5 mins adding salt and pepper to taste
  • Serve with grated parmesan and toasted nuts

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