I bought a roast chicken the other day for a quick dinner and wanted something to do with the left overs. Roast chicken in a risotto worked a treat as it was mostly the brown meat that was left!
One medium onion (chopped)
Salt and Pepper for seasoning
1 cup of arborio/risotto rice
250 ml of chicken stock
Any left over chicken from the roast chicken
1 cup of frozen peas
Heat the olive oil in the pan. Add the onions and cook until brown. Add the rice and stir well. Leave the rice to cook on its own for about 3 minutes. Add the chicken stock. Season with salt and pepper. Leave the rice absorb the stock for about 15 minutes. Then once most of the stock is absorbed, add the chicken and peas and cook for another 5-10 minutes until the rice is nice and tender. Once all the stock has been absorbed, serve on a plate and sprinkle with parmesan.
Lovely way to make a roast chicken last longer 🙂