Roast chicken risotto

Roast chicken risotto

Use up left over roast chicken by adding it to a creamy, rich risotto

Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 30 mins

Method

  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.

Recipe from olive magazine, April 2006.

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

  • 07 November 2007

    mags commented on this recipe

    i think that mushrooms might be nice

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  • 20 November 2007

    Moosepup rated and commented on this recipe

    4 stars

    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.

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  • 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.

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  • 13 February 2008

    Gemma rated and commented on this recipe

    5 stars

    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.

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  • 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!

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  • 21 April 2008

    Nicola rated and commented on this recipe

    5 stars

    Whoops - forgot to add some stars!!

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  • 04 May 2008

    Sally rated and commented on this recipe

    5 stars

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

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  • 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!

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  • 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.

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  • 25 May 2008

    loopyloo rated and commented on this recipe

    5 stars

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

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  • 14 July 2008

    Amanda Williamson rated and commented on this recipe

    5 stars

    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!!

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  • 23 July 2008

    mother*ship rated and commented on this recipe

    4 stars

    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.

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Difficulty and servings

Easy

Serves 4

Preperation and cooking times

Ready in 30 mins

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

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