Risottos are a fantastic way to use leftover chicken from your Sunday lunch. This recipe is super easy and budget friendly with only 6 ingredients you’ll find in your kitchen!

You can also substitute chicken for pork, bacon or even mushrooms, they’re all delicious!

Ingredients

  • 1 onion, medium dice
  • 1 garlic clove, grated
  • 400g arborio rice
  • 1800ml chicken stock
  • 150g peas
  • 250g chicken

Prep: 5 mins       Cooking Time: 30 minutes       Serves: 4 – 5

Method

  1. Add a tablespoon of oil to a large frying pan along with the garlic and onion, fry until soft.
  2. Stir in the rice for 2 minutes – this ensures the flavour is absorbed so it’s very important! If using fresh chicken not pre-cooked add now.
  3. Pour in the stock ladle by ladle waiting until it’s almost fully absorbed until adding the next (or if you’re impatient like me, 2 ladles at a time). Keep the heat medium-low so the rice cooks before the stock is absorbed.
  4. Just before the last ladle add the peas to cook through.
  5. Add any leftover chicken just before serving to warm through.
  6. Sprinkle with Parmesan cheese and enjoy!