Chicken, pea and mushroom risotto

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This is a great recipe for using up left over roast chicken.

Start by finely dicing one onion. Add this to a frying pan with a generous knob of butter and fry over a medium heat for 5 minutes until the onions start to soften. Next add two crushed cloves of garlic and continue to cook for another couple of minutes.

Next add your risotto rice (250gm) to serve 4 adults and stir into the butter and onion mix so that all the grains are coated with butter. Next add 100ml of white wine and turn up the heat so that the alcohol evaporates. Turn the heat back down then pour  in 1 ltr of chicken stock one ladle at a time stirring between each ladle (if you have the time) this will make it more creamy.

Meanwhile slice up a large handful of button mushrooms and fry in a little olive oil, salt and pepper until starting to brown then set aside

Cook until the stock is nearly all absorbed and then add a mug full of frozen peas, mushrooms, approx 200g of cooked/ left over chicken and a tablespoon of creme fraiche if you have some then cook for a further 4-5 minutes until the rice is cooked. Remove from the heat and stir in  approx 50g of parmesan, season and serve immediately with a sprinkling of chives and a squeeze of lemon juice

 

 

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