Name: Roast chicken & pea risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Serves 4
Cuisine: British
Ingredients: 1 tbsp vegetable oil; 1 onion chopped; 1 garlic clove crushed; 350g risotto rice; 1 small glass white wine; 1l hot stock; 2 chicken breasts from the roast chicken, chopped; 1 tbsp thyme leaf; 200g frozen peas; 1 tbsp crème fraîche; 2 tbsp grated parmesan plus extra to serve

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Roast chicken & pea risotto

Roast chicken & pea risotto

Good Food team

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.3 out of 5.26 ratingsRate

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Make something special from your leftover roast chicken with this rich, creamy recipe

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp vegetable oil
1 onion

chopped
1 garlic clove

crushed
350g risotto rice
1 small glass white wine
1l hot stock
2 chicken breasts

from the roast chicken, chopped
1 tbsp thyme leaf
200g frozen peas
1 tbsp crème fraîche
2 tbsp grated parmesan

plus extra to serve

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Nutrition: per serving

kcal641
fat20g
saturates7g
carbs77g
sugars4g
fibre5g
protein42g
salt0.85g

low

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, October 2011

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A star rating of 4.3 out of 5.26 ratings

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