Look for a risotto recipe? Try this delicious traditional Italian risotto made with leftover chicken and peas. It's cheap and quick to make, all cooked in one pan so you save on the washing up too.
Wondering what to do with your leftover roast chicken? This quick and easy risotto dish is a great solution when you have tiny bits of meat left over from your Sunday Roast. Easy to make for a family weekday supper, it is also delicious served cold the next day in lunch boxes. Packed full of vibrant peas and succulent pieces of chicken, this creamy chicken risotto is deliciously comforting mid week meal the whole family can enjoy together. Whipped up in just 40 minutes, you’ll soon have a tasty treat on the dinner table. If you’re feeling adventurous why not add mushrooms, pea shoots and mange tout to the recipe – pack in an assortment of veggies the kids won’t even notice.
- 1tbsp olive oil
- 1 onion, chopped
- 1 galric clove, crushed
- 350g risotto rice
- 1 glass of white wine
- 1l vegetable stock
- 2 chicken breasts, cooked and chopped
- 1sp thyme
- 200g frozen peas
- A drizzle of creme fraiche
- 2tbsp Parmesan, grated
Heat the olive oil in a large saucepan. Add the onion and garlic and cook for 5 minutes.
Add the rice and cook for one minute, making sure the rice is coated in the oil.
Pour in the wine and cook until the liquid is absorbed.
Add the vegetable stock, and simmer until the rice is cooked.
Add the cooked chicken, thyme and peas, and cook for 2 minutes. Pour in a drizzle of creme fraiche and the grated Parmesan. Season and take off the heat.
Leave to stand for a few minutes and serve sprinkled with cheese.
Top tip for making Chicken and pea risotto
Fancy a big bowl of comfort food? Add some chopped smoked streaky bacon and dried porcini to give those rich winter flavours