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Leftover Chicken Risotto
A great way of using up your Sunday roast leftovers, transforming them into comfort in a bowl - the perfect mid-week meal
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45 MINS
Cooking Time
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Easy
Difficulty
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10 MINS
Prep Time
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2 People
Serves
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Dissolve 1 Knorr® Vegetable Stock Pot in 500ml of boiling water.
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Bring the stock to the boil and keep on a low simmer. In a separate pan, melt a knob of butter and heat the olive oil over a medium heat.
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Stir in the shallot and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally.
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Stir in the rice until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
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Pour in the wine and simmer until totally evaporated.
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Add the stock, a ladleful at a time, stirring with each addition until absorbed, continue adding stock a ladleful at a time and stirring the rice over a low heat for 25 minutes.
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Add the cooked chicken and cook for a few minutes until it is heated through, then stir through the peas and lemon juice cook for 1-2 minutes.
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Finally, stir through the remaining crème fraiche and Parmesan. Serve with a handful of grated Parmesan and finely chopped chives.
