Chicken and Banana Risotto

• 1 Chicken breast
• 5 Asparagus stems
  
  

Risotto:

• 100g Carnaroli rice
• 100ml Dry white wine
• 400ml Vegetable stock
• Half a chopped Onion
• 1 Chopped clove of garlic
• Knob of grass-fed butter
• 25g Grated parmesan cheese
• 1 Small ripe banana
• 1 Scoop of LA Whey Gold Banana

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.