Food
Chicken & Vegetable Risotto
Ingredients 300-500g chicken breast (omit for vegetarian) 2 cups of Arborio rice 1 cups of mushrooms, flat, button and/or brown 1 carrots, peeled and chopped 1 zucchinis, chopped 1 celery sticks, chopped 1 garlic cloves 1 onion, skin removed 2 cups of chicken or vegetable stock salt reduced 1 bunch parsley, finely chopped 4tbsp. extra virgin olive oil Method Pre-heat oven to 180 degrees, toss chicken breast with olive oil and bake on a lined baking tray for 15-20minutes 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, sautĂŠ 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 Spoon rice into serving bowls and top with shredded chicken or feta cheese, puree is required
Stir-fry Noodles with Chicken & Macadamias
Ingredients: 1 x 400g packet hokkien noddles 2-3 tbsp Suncoast Gold Australian Macadamia Oil 500g skinless chicken breast, trimmed or tenderloin, sliced into thin strips 4 green onions (shallots) 1/2 red capsicum, sliced thinly 2 cups vegetables, diced (broccoli, snow peas, carrot, mushrooms) 75g dry roasted unsalted Suncoast Gold Australian Macadamias Juice 1 lime 3-4 tbsp sweet chilli sauce 1/2 cup fresh coriander leaves Method 1. Soak the noodles in boiling water for 1-2minutes. Drain and set aside. 2. Heat the wok, add the oil and swirl it around. Add the chicken and stir-fry for 2-3 minutes or until golden all over. Add the shallots, capsicum and vegetables and stir fty for 30 seconds. 3. Add the drained noodles and toss well to combine. Add lime juice and sweet chill sauce and toss again. Divide between three to four bowls. 4. Garnish with coriander leaves.
This recipe has been created by Zoe BingleyPullin, leading family nutritionist
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