This risotto is perfect for a Monday evening as it uses those leftover bits of roast chicken that should never go to waste. See our recent recipe for your Sunday roast.
Cooking time: 1 hour
3 tbsp olive oil
2 banana shallots chopped
1 clove of garlic diced
300g Arborio rice
150ml of dry white wine
1.5 litres of chicken stock (ideally from boiling left over chicken carcass or simply from a stock cube or packet)
300g of cooked roast chicken
150g of frozen peas
Heat the olive oil in a large pan and add the chopped shallots. Fry for 5 minutes or until the shallots are becoming soft and see-through. Add the diced garlic and fry for a further 1 minute.
Add the Arborio risotto rice and stir until the rice is covered in oil and begins to turn slightly see-through.
Add the wine and ensure it cooks off.
Add a splash of stock and stir the risotto mix until it has absorbed all of the liquid. Continue by repeating this action until almost all of the stock has been used and the rice is softened.
Add the chicken, peas and remaining splash of stock and stir thoroughly until the peas are cooked and the chicken is hot through.
Remove the pan from the heat and grate in the desired amount of parmesan.
Serve and season with a pinch of salt and pepper.
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