ROAST CHICKEN & PEA RISOTTO

Roast chicken & pea risotto image

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

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Yield Serves 4

Number Of Ingredients 11

Previous Next

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

Steps:

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.

Nutrition Facts : Calories 641 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 0.85 milligram of sodium