Roast chicken risotto

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Results 21-40

• Lucy

  04 March 2009

  Lucy rated and commented on this recipe

  

  I usually find risotto bland and sadly this recipe didn't change my mind - even with lots more cheese and seasoning. My other half is a big risotto fan and did agree with me also.

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• Swanky

  04 May 2009

  Swanky rated and commented on this recipe

  

  Absolutely delicious and so easy. I substituted leeks instead of onion and added some mushrooms. Will definitely make this again, such a good way to use up left over roast chicken.

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• 'atlantaAESTHETIC!

  11 May 2009

  'atlantaAESTHETIC! commented on this recipe

  heyyy, ermm, im like looking for a recipe that i can cook, and this is the one i've chosen, i don't know if you can help me or not, but i was wondering if you can suggest anything that i can add to this recipe to make it taste even better, or to make it take out the flavour more, if you can help me, please send me an email, and_this_heart_beat@hotmail.co.uk

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• bexxy

  27 July 2009

  bexxy rated and commented on this recipe

  

  it will be a regular recipe i use after a chicken roast, but i will try mushrooms as i feel its missing something.

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• Gerimaud

  11 November 2009

  Gerimaud rated and commented on this recipe

  

  love this, & the more parmesan the better! a winner in our house

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• laurab

  12 March 2010

  laurab rated this recipe

  

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• hunkamunka

  05 May 2010

  hunkamunka rated and commented on this recipe

  

  I usually make the bacon and pea risotto from this site but had some leftover chicken from the night before and found this recipe. I'm so glad I did as its yummy. I like the fact that I didn't have to buy any extra ingredients as they were in my cupboard/fridge already. I will definitely be making this again soon!

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• Carol

  11 May 2010

  Carol rated and commented on this recipe

  

  I always make this the day after we have a roast chicken, it is a lovely risotto. I sometimes add asparagus if in season or mushrooms if not.

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• Ruthie Doll

  25 May 2010

  Ruthie Doll commented on this recipe

  This was the first time I have made risotto and this recipe was fab, really tasty! Added some chives and spring onion for a wee bit more colour and taste.

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• Ruthie Doll

  25 May 2010

  Ruthie Doll rated this recipe

  

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• Sarah

  07 June 2010

  Sarah rated and commented on this recipe

  

  Was looking forward to this - a great way to use up leftover chicken and all other ingredients are always in the house. However, it was disappointingly bland. Despite using my own chicken stock, extra veg and parsley the verdict was: it doesn't taste of anything!

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• alexmtv

  07 July 2010

  alexmtv rated and commented on this recipe

  

  This is a really good recipe very tasty...needs a bit of colour and flavour so i added carrot, pepper and lemon juice. but does anybody know how much (fresh) chicken you need to feed four in this recipe?

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• DavidR

  19 July 2010

  DavidR commented on this recipe

  Looks very easy, making this later tonight...will update you all once I have made.

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• tabsamy

  23 August 2010

  tabsamy rated this recipe

  

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• Heidi

  25 August 2010

  Heidi rated and commented on this recipe

  

  Made this last night but used some 1/2 inch diced roasted pumpkin instead of peas. Very tasty. Would also recommend taking the risotto off the heat for 1 minute before stirring in the cheese (prevents the cheese oiling out onto your plate).

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• CardiffChick1

  27 September 2010

  CardiffChick1 rated and commented on this recipe

  

  this is a firm favourite in our house. I always add mushrooms and use home-made stock for extra flavour.

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• cakeanyone?

  21 October 2010

  cakeanyone? rated and commented on this recipe

  

  After reading these comments I reverted to my tried and tested Nigel Slater recipe which is quite similar but with added flavours such as small handful of fresh thyme mixed with the rice, reduce stock to 1litre and rice to 320g, large handful of fresh parsey and 100g creme fraiche mixed in at the end. Used about 250g chicken which was plenty.

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• Carrie

  23 October 2010

  Carrie rated and commented on this recipe

  

  Delicious! Think I'll take some of the advice on here and add a few more veggies to make it a bit more colourful. My 20 month old loved it.

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• zarb30

  08 November 2010

  zarb30 commented on this recipe

  can someone clarify how much chicken stock? Is is 1 and half litres?

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• Char23

  15 December 2010

  Char23 rated and commented on this recipe

  

  quick and easy to make , reat way to use up leftovers

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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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