Make something special from your leftover roast chicken with this rich, creamy recipe
Roast Chicken and Pea Risotto
- 2 chicken breasts from the roast chicken, chopped
- 1 tbsp vegetable oil
- 1 onion chopped
- 1 garlic clove crushed
- 350 g risotto rice
- 1 glass white wine small
- 1 l hot stock
- 1 tbsp thyme leaf
- 200 g frozen peas
- 1 tbsp crème fraîche
- 2 tbsp grated parmesan plus extra to serve
- 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.
- 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.