Nutritional facts / serving

  • Kcal 385.1
  • Pro 14.24
  • Carbs 59.66
  • Fat 9.69

How to make this recipe

Ingredients

Serves 2
150g Arborio rice
500ml chicken stock
2 chicken breasts, cooked and sliced
2 handful baby spinach leaves
1 handful kale, finely chopped
1 bulb garlic, finely chopped
½ onion finely diced
Juice and zest of 1 lemon
1 tbsp. olive oil
75g of mushrooms

 

Chicken is a low fat protein which supports muscle recovery.

Kale and spinach are high in anti-oxidants and support the body’s immune system. Rice helps to restore energy and replenish glycogen sources after training and exercise.

Benefits: Post-exercise refuelling.

Directions

Start by heating a large sauce pan over a medium heat. Add the olive oil, garlic and onion and cook until the onion softens, do not colour the onions. Stir in the mushrooms and brown. 

Add the olive oil, garlic and onion and cook until the onion softens, do not colour the onions.
Now add in the rice and ensure all the grains are covered in the oil.

Now add one ladle of stock to the rice and stir until all of the stock has been absorbed into the rice. Repeat this until all of the stock has been used and the rice is cooked, the rice should have a slight bite in the centre.

If you have used all of the stock and the rice isn’t quite cooked, continue using water.
Now fold the chicken, spinach and kale into the risotto and remove from the heat. Keep stirring the risotto until the spinach and kale have wilted.
Just before serving add juice and zest of the lemon to the risotto.