Calories 328 P - 33g, C - 30g, F - 6g
Ingredients: 80g lean chicken breast (diced) 20g red onion (diced) 2.5g garlic mince 130g peas, corn & carrot frozen mix 90g broccoli (diced) 30g spinach 130g @lovelazuppa roasted pumpkin soup 50g Tilda’s wholegrain basmati rice 125g @slendier Konjac rice 10g Parmesan cheese Salt/pepper/fresh parsley
Method: 1️. Preheat a non stick fry pan over a medium heat and place the chicken, onion and garlic into the pan. Sauté until nearly cooked through. 2️. Place the peas, corn & carrot frozen mix and broccoli into the pan with about 100-150mls water. Turn the pan up to a high heat until the water starts to boil. 3️. Reduce the pan to a simmer and let the veggies boil away until they become soft and the water evaporates. 4️. Pour in the roasted pumpkin soup, both of the rices and stir these through the all of the ingredients. 5️. Once the rice and pumpkin soup are heated through, add in the spinach and stir this through the dish. 6️. Turn the heat off once the spinach has wilted. Garnish with salt, pepper and fresh parsley. 7️. Place the risotto into a bowl and top with the parmesan cheese.