…so I’m going to share two of my favourite recipes from the week.

Chicken and Veggie Risotto

Recipe adapted from here.

What you need:

• 1 small green capsicum, diced
• 1 onion, sliced
• 2 sticks celery, finely sliced
• Grated Parmesan cheese
• 200g cooked, skinless chicken breast, shredded
• 6/however many green beans (sliced into 2cm chunks)
• 1 cup of mixed frozen veg
• 2 teaspoons (9g) olive oil
• 6-8 tablespoons basmati rice 
• 600ml reduced-salt hot chicken stock

What to do:

• Sweat the onion with the olive oil in a pan, but do not brown.
• Stir in rice grains then add the stock. Cover the pan and simmer for about 10 minutes.
• Add everything else but chicken and cook for a further 10 minutes until the rice is cooked through.
• Stir in the cooked chicken pieces and heat through.
• Turn into a bowl or onto a plate and serve garnished with the parmesan cheese.

Brown rice and veggie bake (and bacon of course)

Recipe adapted from here.

What you need:

• 2 1/2 cup brown rice
• 2 onions, finely sliced
• 1 tablespoon olive oil
• 10 big silver beet leaves
• 5 eggs
• 1/2 teaspoon salt
• freshly ground black pepper
• 3 tablespoons grated Parmesan cheese
• 2 tomatoes, sliced
• 3/4 cup grated reduced-fat cheese
• 300 grams (or more) or bacon, diced
• 2 celery sticks, thinly sliced
• 5 green beans, cut into chunks

What to do:

• Preheat oven to 180ºC. Lightly oil a large baking dish with oil spray. Cook rice following packet directions.
• Cook onions in oil until soft and slightly caramelised. Remove white stalks from silver beet and cook on high in microwave for 2 minutes. Squeeze out excess moisture then chop.
• Combine all ingredients except tomatoes and a handful of cheese. Spoon into prepared dish and flatten. Arrange tomato slices on top and sprinkle with reserved cheese.
• Bake for about 35-40 minutes or until firm in the middle and lightly browned.

(Source: worldsaplayground)