Roast chicken & pea risotto

Roast chicken & pea risotto

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(7 ratings)

Prep: 10 mins Cook: 30 mins


Serves 4
Make something special from your leftover roast chicken with this rich, creamy recipe

Nutrition and extra info

Nutrition: per serving

  • kcal641
  • fat20g
  • saturates7g
  • carbs77g
  • sugars4g
  • fibre5g
  • protein42g
  • salt0.85g
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  • 1 tbsp vegetable oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 350g risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 1 small glass white wine
  • 1l hot stock
  • 2 chicken breasts from the roast chicken, chopped
  • 1 tbsp thyme leaf
  • 200g frozen peas



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 1 tbsp crème fraîche
  • 2 tbsp grated Parmesan, plus extra to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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  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.

  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.

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Comments (8)

fionakilgour's picture

I halved the recipe for 2 but used a whole onion and garlic clove. I also added some smoked bacon lardons with the onion/garlic which definitely helped the flavour - delicious! The halved quantity would easily feed 3!

Jlewis36's picture

Just cooked this for the 1st time for myself, girlfriend and 6 year old daughter and really happy with the outcome. Even the fussy daughter loved it.

Having read through the comments before cooking I refrained from adding creme fraiche as having cooked other risottos before I've found the stock and parmesan to be suitably creamy enough and I just add a little knob of butter and stir it through before serving.

Also opted to add a bit of parsley and agree adding the stock a laddle at a time makes the cooking process easier.

cloclo15's picture

I made this but used the pressure cooker to cook the risotto - really quick and delicious! Certainly wouldn't do it the conventional way again. Didn't use any wine - didn't have any. I also added a leek in with my onion and garlic, squeezed in some lemon at the end and didn't add any creme fraiche - didn't need any, it was creamy enough anyway.

story10's picture

Really enjoyed this, very quick tea and great use of leftover roast.

thecherub's picture

Very simple to make although I did keep stirring the rice the whole time while adding the stock one ladle full at a time as it should be done. Would make again, good way to make the most of leftover roast chicken.

ruthdavis560's picture

Had this last night, first time I've cooked risotto. It was really easy and very tasty.
We added in Parsley but didn't change anything else.

bethocallaghan's picture

This seemed a little bland.

Alisoncuthbert87's picture

swap the chicken for gammon xx

Questions (0)

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Tips (1)

Alisoncuthbert87's picture

I swapped the chicken for Gammon to make a delicious alternative. Much more flavour. Made a 3 star recipe a 5!

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