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Shredded Chicken Thighs and Pea Risotto

200g Arborio Risotto Rice 
1 Litre Chicken Stock 
1 Carrot, peeled and finely diced 
1 Mug Frozen Peas 
6 Chicken Thighs 
1 Tbspn Olive Oil 
Pop the chicken thighs on a roasting tray and place in the oven at 180 for 30-40 minutes. You want them to be cooked through with the juices running clear and the skin nice and crispy. 
Once cooked leave aside to cool. 
In the meantime place the diced carrot into a deep pot and gently fry in a little olive oil until tender. 
Turn up the heat slightly and add the rice along with 1ladle of the chicken stock, allow the stock to fry off and then turn the heat down. 
Ladle the stock into the mix one at a time, allowing the liquid to absorb into the rice. 
Keep the rice moving at all times, do this until the rice is soft and tender and the mix resembles a soup like consistency. 
Once the rice is soft, steam fed peas in the microwave for 2 minutes and then mix through the rice. 
Remove from the heat and allow to cool to room temperature. 
Once cooled shred the chicken thighs and skin and add to your dog’s bowl. 
Mix through one large serving spoon sized portion of the risotto added to the bowl. 
Pop the crispy chicken skin on top and serve to your dog. 
This makes 3-4 medium sized portions depending on the size of your dog and will happily keep in the fridge for 3 days.