Serves: 4-6

Pre: 5 minutes

Cooking: 20-30 minutes

Gluten Free - Dairy Free

Ingredients:

500g chicken breast

3 cups arborio rice

2 cups mushrooms, flat, button and/or brown

2 carrots, peeled and chopped

2 zucchinis, 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 tbsp. EV olive oil

Salt and pepper, to taste

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Method:

Pre-heat oven to 180 degrees, toss chicken breast with olive oil and bake on a lined baking tray for 15-20 minutes until cooked, shred with a fork.

Rice: 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.

This recipe is from Zoe Bingley-Pullin's cookbook Falling in Love with Food.

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