Butterfly the chicken breast, season with pink himalayan rock salt and pepper and cook on a griddle pan for 20 mins or until fully cooked
Concurrently in a separate pan, melt the butter and sweat the onions and garlic for 2 minutes
Add the rice to the pan and coat with the butter for 1 minute
Add the white wine and cook out, stirring the rice all the time until the wine has evaporated
Add the stock a little at a time allowing the rice to absorb it, you must keep the rice moving at all times, stirring constantly
Add the mushed banana, LA Whey and parmesan cheese
The risotto should now have a rice pudding consistency, season with himalayan rock and salt and pepper
Spoon the risotto onto the centre of the plate, top with asparagus spears and chicken. Finish with a drizzle of chilli oil and serve.
Tip: It’s a well known fact that many vegetarians struggle to achieve there protein goals, so why not whip the chicken breast off this and you have a fantastic vegetarian plate, stacked with protein.
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