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Roast chicken & pea risotto

Roast chicken & pea risotto

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A star rating of 4.2 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make something special from your leftover roast chicken with this rich, creamy recipe

Nutrition: per serving
HighlightNutrientUnit
kcal641
fat20g
saturates7g
carbs77g
sugars4g
fibre5g
protein42g
low insalt0.85g
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Ingredients

Method

  • STEP 1

    Heat oil in a large pan and cook the onion and garlic for 5 mins. Stir in the rice and cook for 1 min more, until it starts to look transparent. Pour in the wine and keep stirring until all the liquid is absorbed.

  • STEP 2

    Add the stock and simmer until the rice is just tender. Stir through the chicken, thyme and peas, then cook for 2 mins or until the chicken is warmed through. Add the crème fraîche and parmesan with some seasoning, then remove from the heat. Cover with a lid and leave to stand for 2 mins before serving with extra parmesan, if you like.

Goes well with

Recipe from Good Food magazine, October 2011

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Overall rating

A star rating of 4.2 out of 5.18 ratings
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