Roast chicken & pea risotto
Make something special from your leftover roast chicken with this rich, creamy recipe
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 30 mins
- 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.
Per serving
641 kcalories, protein 42g, carbohydrate 77g, fat 20 g, saturated fat 7g, fibre 5g, sugar 4g, salt 0.85 g
Recipe from Good Food magazine, October 2011.
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http://www.bbcgoodfood.com/recipes/1656641/
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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 leaves
- 200g frozen peas
- 1 tbsp crème fraîche
- 2 tbsp grated Parmesan , plus extra to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 30 mins
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 leaves
- 200g frozen peas
- 1 tbsp crème fraîche
- 2 tbsp grated Parmesan , plus extra to serve
Per serving
641 kcalories, protein 42g, carbohydrate 77g, fat 20 g, saturated fat 7g, fibre 5g, sugar 4g, salt 0.85 g
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- You get an online binder, where you can store all your favourite recipes and create menus.
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06 October 2011
Beth rated and commented on this recipe
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13 November 2011
ruthdavis560 rated and commented on this recipe
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