Chicken Risotto – Using Leftover Chicken
Preparation and cooking: about 30 minutes
This recipe is very tasty and a complete meal. It’s made from leftover chicken with the addition of some vegetables. It freezes well too, so if the quantity here makes more than you need, then pop the leftovers in the freezer for another day – just make sure it’s defrosted completely before reheating.
A large handful of leftover chicken
1 large onion
2 cloves garlic
1 oz/25g butter
1 red, green or yellow sweet pepper
A handful of frozen peas and/or sweetcorn
1 ¾ pints/1 litre hot chicken or vegetable stock
14 oz/400g risotto rice
Chopped parsley to garnish (optional)
Salt and black pepper
Chop the onion finely and mince the garlic. Cut or tear up the chicken. Dice the pepper.
Put the butter in a large frying pan and put on low-medium heat to melt. Add the onion and cook gently for about 5 minutes, stirring regularly.
Add the garlic, pepper, peas and sweetcorn and cook gently for another 5 minutes, stirring every now and then.
Add the rice plus a little stock. Stir well until the stock is absorbed then add a little more stock. Continue doing this for about 15 minutes, stirring often, until the rice is almost tender and the risotto looks creamy.
Add some salt and pepper then finally, add the chicken. Stir in really well and cook for another couple of minutes until the chicken is completely cooked through.
Scrape the risotto out into a serving dish, sprinkle with parsley and tuck-in!