Mushroom Risotto

Nutritional Information: (per 1 serving)

• Calories: 564
• Carbs: 61g
• Fat: 12g
• Protein: 42g

Prep Time: 10 mins Cook Time: 40 mins Serves: 2 Ingredients:

• 1tbps coconut oil
• 1 red onion, finely sliced
• 1 clove garlic, crushed
• 1 tbsp. thyme
• 2 chicken breasts, cut into strips
• 200g pearl barley, uncooked
• 200g mushrooms, roughly chopped
• 700ml chicken or vegetable stock
• ½ courgette grated
• 3 tbsp grated parmesan
• Handful baby spinach

Method:

1. In a large pot heat the coconut oil and sauté the onions, garlic and thyme until the onions start to soften. Add the chicken and cook for a further 5 minutes.
2. Add the pearl barley and mushrooms and cook for a further two minutes. Add the stock and bring to the boil. Simmer on a low heat for 40 minutes. You can add more stock if the pot gets too dry.
3. For the last five minutes of cooking add in the grated courgette.
4. Remove from the heat and stir in the parmesan and baby spinach.
5. Transfer to warmed serving bowls and enjoy