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Filling, healthy, and super easy chicken & mushroom risotto.

4 servings - Each serving; Kcal: 440, Fat: 5g, Carbs: 77g, Protein: 16g


  • 1 clove garlic

  • 1/2 onion

  • 200 g chicken breast diced

  • 180 g mushrooms sliced

  • 350 g arborio rice

  • 2 veg or chicken cube (low salt)

  • 1ltr water

  • 1 tbsp grated parmigiano reggiano cheese

  • low-calorie cooking spray

  • 1 whole lemon juiced


  • Finely chop the onion and garlic, then add to the pan along with the diced chicken.

  • Spray with low-calorie cooking spray.

  • Cook gently until the onions are soft, but not coloured.

  • Turn the heat up and add the rice and stir well.

  • Add the mushrooms, stock cubes, and 150ml of the water.

  • Stir until the liquid has cooked into the rice, then turn the heat down to a simmer. Keep adding ladlefuls of water and stirring, allowing each ladleful to be absorbed before adding the next.

  • Carry on adding water until the rice is soft but with a slight bite. This will probably take about 30 minutes.

  • Immediately pour into a serving dish stirring in the grated cheese and lemon juice.

  • Cover for 5 minutes or so, to allow juices to soak in.

Enjoy :)

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