Roast chicken risotto

Recipe uploaded by

olive magazine

7 ratings

Recipe by olive magazine

Leave a comment or rate this recipe

Tested

1. Melt a knob of butter in a large pan, add the onion and garlic and cook until soft and translucent. Stir in the rice until coated with butter.
2. Add the wine and stir until evaporated. Add the stock a ladle at a time until the rice is cooked but still with a little bite (add the peas and chicken in the last 5 minutes of cooking to heat through). The rice should be creamy but firm to the bite.
3. Stir in the parmesan.

497 kcalories, protein 28g, carbohydrate 74.7g, fat 10 g, saturated fat 4.7g, fibre 2.6g, salt 1.62 g

Latest comments and suggestions

• mags

  07 November 2007

  mags commented on this recipe

  i think that mushrooms might be nice

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Moosepup

  20 November 2007

  Moosepup rated and commented on this recipe

  

  Good Monday night solution to make the most of the Sunday roast. I use plenty of parmesan, and I also threw in a good handful of parsley before serving.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• karenw

  04 February 2008

  karenw commented on this recipe

  this was my first attempt at rissoto it was very easy to do. I did use my own fresh chicken stock amde from the remains of the sunday roast and the chicken in the risotto was also the sunday dinner leftovers which made me feel very frugal. I added celery with the onion and garlic to give extra flavour. All in all an excellent recipe that can be easily adapted.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gemma

  13 February 2008

  Gemma rated and commented on this recipe

  

  This is easy and delicious. I made it last week without the peas because my family don't like them. It does need something though - I think mange tout or asparagus would be nice through this.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nicola

  21 April 2008

  Nicola commented on this recipe

  This was my first attempt at risotto and I was very impressed with how easy it was. The kids liked it and it used up the roast chick from the weekend. I've been so inspired I'm going to look at other risotto receipes now!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nicola

  21 April 2008

  Nicola rated and commented on this recipe

  

  Whoops - forgot to add some stars!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Sally

  04 May 2008

  Sally rated and commented on this recipe

  

  Fantastic !! Easy to make, loved both by husband and children!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Blondie

  08 May 2008

  Blondie commented on this recipe

  Tired this last night, it was delicious, changed it slightly by adding mushrooms and the juice of half a lemon, perfect!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Deborah

  20 May 2008

  Deborah commented on this recipe

  I have only made risotto once before so am willing to concede I went wrong somewhere - but we did not like it at all. Gloopy and bland. And I put mushrooms in. I will try one of the other risotto recipes on the site.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• loopyloo

  25 May 2008

  loopyloo rated and commented on this recipe

  

  Easy quick and tasty - I added a handful of fresh sage just at the end of cooking with a squeeze of lemon juice - fabulous !!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Amanda Williamson

  14 July 2008

  Amanda Williamson rated and commented on this recipe

  

  Very easy to make, i tend to do it on the monday if i have any left overs from the roast chichen on the sunday. two meals from one chichen!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• mother*ship

  23 July 2008

  mother*ship rated and commented on this recipe

  

  I think the key to this recipe is to use stock made from your roasted chicken carcass, it really ups the chickeny flavour, yummy! I also added some baby spinach to increase to the vegetable content which also worked really well.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

Bookmark(What are these?)

http://www.bbcgoodfood.com/recipes/3522/

Your binder

• Register
• Sign in

Sign up to start your online recipe binder, get our newsletter and add recipes, comments and ratings to this site. Tell me more

Ingredients

• butter
• 1 onion , finely chopped
• 2 garlic cloves , finely chopped
• 350g risotto rice
• 1 large glass white wine
• 1½ l chicken stock , heated to simmering (vegetable stock can be substituted)
• a large handful frozen peas , defrosted
• cooked chicken , torn into strips, no skin
• 50g parmesan , grated

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

More Good Food features

Wellbeing

• Eat your way to fabulous skin
• The healing power of herbs
• Nutting it out

Seasonal & local

• Grow your own strawberries
• Local food heroes
• Grow your own courgettes

Recipe features

• Help yourself to summer salads
• Irresistible ice creams
• Vegetarian delights

Difficulty and servings

Serves 4

Preperation and cooking times

Ingredients

• butter
• 1 onion , finely chopped
• 2 garlic cloves , finely chopped
• 350g risotto rice
• 1 large glass white wine
• 1½ l chicken stock , heated to simmering (vegetable stock can be substituted)
• a large handful frozen peas , defrosted
• cooked chicken , torn into strips, no skin
• 50g parmesan , grated

497 kcalories, protein 28g, carbohydrate 74.7g, fat 10 g, saturated fat 4.7g, fibre 2.6g, salt 1.62 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.