4 servings - Each serving; Kcal: 440, Fat: 5g, Carbs: 77g, Protein: 16g
1 clove garlic
200 g chicken breast diced
180 g mushrooms sliced
350 g arborio rice
2 veg or chicken cube (low salt)
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.
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