Roast chicken risotto

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• mags

  07 November 2007

  mags commented on this recipe

  i think that mushrooms might be nice

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• 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.

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• 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.

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• 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.

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• 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!

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• Nicola

  21 April 2008

  Nicola rated and commented on this recipe

  

  Whoops - forgot to add some stars!!

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• Sally

  04 May 2008

  Sally rated and commented on this recipe

  

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

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• 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!

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• Deb

  20 May 2008

  Deb 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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• 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 !!!!

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• 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!!

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• 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.

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• bunny warren

  27 August 2008

  bunny warren commented on this recipe

  the best way to use up. cooked chicken left over from sunday not forgeting the bottle of cooled dry white wine.easy to make and eat.

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• Cassi

  04 September 2008

  Cassi rated and commented on this recipe

  

  Very easy and very adaptable. I just chopped up my left over carrots and broccoli to put into it. It does need some colour ! I put in some coriander and some chili pepper. We all enjoy a bit of spice.

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• Tisha B

  30 September 2008

  Tisha B rated and commented on this recipe

  

  I will be making this again. Even my 10 year old loved it!

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• knickers

  07 October 2008

  knickers rated and commented on this recipe

  

  this was gorgeous and soo easy. and great for using up leftovers,i took the advice of some of the other comments and used some mushrooms and added some sage at the last minute. really really deliscious !

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• LESLEY DODD

  15 November 2008

  LESLEY DODD rated and commented on this recipe

  

  Made this this morning, didn't have any white wine in so added a little more stock (used cubes) and it tasted absolutely gorgeous. Easy to make and a real comfort food....................Enjoy!!

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• Jess

  11 January 2009

  Jess rated and commented on this recipe

  

  I love this recipe - it's one of my favourite's on this site. I add absolutely loads of parmesan. Yummy!

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• manfrom

  26 January 2009

  manfrom rated and commented on this recipe

  

  Definitely best with stock made from the chicken carcass. Also tried substituting the wine with a glass of vermouth (noilly prat). Worked a treat. Wondering what it would be like with a bit of saffron.

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• manfrom

  26 January 2009

  manfrom commented on this recipe

  Definitely best with stock made from the chicken carcass. Also tried substituting the wine with a glass of vermouth (noilly prat). Worked a treat. Wondering what it would be like with a bit of saffron.

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Ingredients

• butter
• 1 onion , finely chopped
• 2 garlic cloves , finely chopped
• 350g risotto rice
• 1 large glass white wine
• 1½l 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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Difficulty and servings

Serves 4

Preparation 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
• 1½l 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

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