Leftover Chicken Risotto

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
  • 45 MINS

    Cooking Time

  • Easy


  • 10 MINS

    Prep Time

  • 2 People


  • 3 tablespoons olive oil
  • 200 grams risotto rice
  • 1 Knorr vegetable stock pot
  • 25 grams butter
  • 1/2 shallot chopped roughly
  • 125 ml white wine
  • 50 grams leftover peas
  • 2 chicken breasts
  • 1 tablespoon creme fraiche
  • 50 grams Parmesan cheese grated
  • Juice of 1/2 lemon
  • 1 tablespoon chopped chives

  1. Dissolve 1 Knorr® Vegetable Stock Pot in 500ml of boiling water.

  2. 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.

  3. Stir in the shallot and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally.

  4. 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.

  5. Pour in the wine and simmer until totally evaporated.

  6. 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.

  7. 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.

  8. Finally, stir through the remaining crème fraiche and Parmesan. Serve with a handful of grated Parmesan and finely chopped chives.

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