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Wholesome Risotto, Family Friendly Risotto, Chicken Risotto, Roast Vegetable Risotto, Bone Broth Risotto, Easy Risotto

Hearty Bone Broth Risotto with Roast Chicken and Veggies

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5

Equipment

  • Saucepan
  • Wooden Spoon
  • Cutting board
  • Knife
  • Baking Tray

Ingredients
  

  • 1 Capsicum
  • 1/2 zucchini
  • 1 carrot
  • 1/2 sweet potato
  • 1 1/2 cups roast chicken - shredded or chopped
  • 6 cups bone broth or stock
  • 2 handfuls baby spinach
  • 1/3 cup parmesan
  • 2 tbsp olive or coconut oil
  • salt and pepper

Instructions
 

  • Preheat the oven to 180degrees celsius fan forced
  • Dice all the roasting vegetables into 2cm chunks and put on a baking tray
  • Drizzle some coconut or olive olive and season with salt and pepper. Mix to coat
  • Bake roast vegetables for 40min or until golden, turn veggies over halfway.
  • Meanwhile, bring bone broth or stock to a boil. Heat separate saucepan.
  • Finely dice onion. Throw it into the saucepan with the butter and cook until soft.
  • Add in Arborio rice and stir to coat.
  • Next Pour in 1 cup of broth. Stir until absorbed. Continue this process until all 6 cups are added and rice is soft.
  • Stir through roast veggies, chicken, parmesan and spinach.
  • Serve immediately