Make something special from your leftover roast chicken with this rich, creamy recipe
Roast Chicken and Pea Risotto
Make something special from your leftover roast chicken with this rich, creamy recipe
Ingredients
- 2 chicken breasts from the roast chicken, chopped
- 1 tbsp vegetable oil
- 1 onion chopped
- 1 garlic clove crushed
- 350 g risotto rice
- 1 glass white wine small
- 1 l hot stock
- 1 tbsp thyme leaf
- 200 g frozen peas
- 1 tbsp crème fraîche
- 2 tbsp grated parmesan plus extra to serve
Instructions
- Heat oil in a large pan and cook the onion and garlic for 5 mins. Stir in the rice and cook for 1 min more, until it starts to look transparent. Pour in the wine and keep stirring until all the liquid is absorbed.
- Add the stock and simmer until the rice is just tender. Stir through the chicken, thyme and peas, then cook for 2 mins or until the chicken is warmed through. Add the crème fraîche and parmesan with some seasoning, then remove from the heat. Cover with a lid and leave to stand for 2 mins before serving with extra parmesan, if you like.
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