Roast chicken risotto

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Results 41-60

• absinthe

  01 March 2011

  absinthe commented on this recipe

  An excellent dish for using up the Sunday dinner chicken, I made the stock from the chicken carcass (and it really does make all the difference) and added thyme, a squeeze of lemon juice and chesnut mushrooms to the risotto. Then right at the end I stirred in a tbsp of chopped parsley and a splash of cream. Bellisimo!

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• absinthe

  01 March 2011

  absinthe rated and commented on this recipe

  

  Forgot to rate!

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• jaebee

  22 March 2011

  jaebee rated and commented on this recipe

  

  I throw a few roasted pine nuts over the bowl as I serve it. Sometimes I use a leek instead of an onion. Matchstick size carrot adds a bit of colour sometimes. The less chicken leftover on Sunday the more vegetables I add... I agree using a good quality stock helps. A Monday night favourite!

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• LEA81

  27 April 2011

  LEA81 rated and commented on this recipe

  

  I made this last night. Fantastic recipe and much easier than i expected. i enjoy cooking but i am always a little worried about trying something new for fear it will be a disaster but i would urge anyone to give this a go. i added a couple of extra ingrediants, mushrooms and choritzo sausage which added colour and fragrance to the dish. I will definatley be making this again.

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• Ade Dalziel

  14 May 2011

  Ade Dalziel rated and commented on this recipe

  

  Really tasty dish, one of my fave risottos. I did perk it up with some dried chilli and fresh mint for a bit of extra bite. Delicious!

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• Juliet

  18 May 2011

  Juliet commented on this recipe

  I used asparagus instead of peas, added tarragon, and juice of half a lemon because i didn't have any wine to hand. Very nice!

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• purdy

  18 May 2011

  purdy rated and commented on this recipe

  

  Easy to make but a bit tasteless - next time we will need to add more of something.. perhaps parmesan and some extra vegetables etc

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• LindsayRob

  05 June 2011

  LindsayRob rated and commented on this recipe

  

  A regular favourite with our family! If I don't have left-over roast chicken I poach a couple of chicken breasts in stock and use that

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• annekemaan

  18 August 2011

  annekemaan rated this recipe

  

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• asnac

  04 September 2011

  asnac rated and commented on this recipe

  

  We used 300g rice, 1.2 litres of stock (6 oxo cubes for this), and at the end put in stirfried chicken, streaky bacon (chopped), mushrooms, peppers, microwaved peas and sweetcorn. Didn't bother with the onion. Really lovely.

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• vespatian

  29 September 2011

  vespatian rated and commented on this recipe

  

  Absolutely delicious and what a great way to use up the roast chicken leftovers!

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• kennedys209

  06 October 2011

  kennedys209 rated and commented on this recipe

  

  This is my favourite chicken rissotto so easy to make and cheap i also make a stock from the chicken carcass love it !!!!

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• MsDanni86

  16 October 2011

  MsDanni86 rated and commented on this recipe

  

  This recipe really did help me use up the chicken from my roast and made another 3/4 meals which i portioned up and fridged and ate over the week! Love it! Risotto is fast becomming a favourite of mine :) Such a durible recipe!!

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• Graciebear

  01 November 2011

  Graciebear rated and commented on this recipe

  

  We loved this. I added mushrooms and substituted broad beans for the peas, which worked well.

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• Issyyy

  14 November 2011

  Issyyy rated and commented on this recipe

  

  A new favourite of my Mum's. She doesn't like strange or strong flavours so this was perfect for her. It's delicately flavoured and very yummy! It's perfect for the mid-week meal!

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• Sandy

  30 November 2011

  Sandy commented on this recipe

  Very tasty. Used home made chicken stock and added stock from dried mushrooms to that for more depth. First time I've ever made a decent risotto.

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• skatkat92

  24 January 2012

  skatkat92 rated and commented on this recipe

  

  I found this dish ok, its just a little bland needs something else

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• McLovechild

  28 February 2012

  McLovechild rated and commented on this recipe

  

  I found it ok. As is the case with some risotto's, it was a bit bland. Needs lots of seasoning and parmesan. I also added mushroom and peas.

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• char b

  01 March 2012

  char b commented on this recipe

  very nice, added roasted butternut squash to add a bit of colour and flavour.

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• AnnieBan

  08 March 2012

  AnnieBan rated and commented on this recipe

  

  Have somehow avoided making risotto until recently but am truly converted. This is a beautiful dish, easy to make with store cupboard ingredients. I took previous comments on board and added lemon juice and reduced Stockton around 1.1 litre. The children devoured it!

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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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