Leftover Chicken Risotto

Name: Leftover Chicken Risotto
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 2
Cuisine: Italian
Ingredients: 3 tbsp olive oil; 200 grams risotto rice; 1 Knorr Vegetable Stock Pot; 25 grams butter; 1/2 shallot chopped; 125 ml white wine; 50 grams leftover peas; 2 cooked chicken breasts skin removed roughly chopped; 1 tbsp creme fraiche; juice 1/2 lemon; 50 grams grated Parmesan cheese; 1 tbsp chopped chives

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

Difficulty
10 MINS

Prep Time
2 People

Serves

Amount per Serving

Nutritional values	Amount per Serving
Energy	1123.6 kcal
Protein	50.32 g
Fat	56.01 g

3 tbsp olive oil
200 grams risotto rice
1 Knorr Vegetable Stock Pot
25 grams butter
1/2 shallot chopped
125 ml white wine
50 grams leftover peas
2 cooked chicken breasts skin removed roughly chopped
1 tbsp creme fraiche
juice 1/2 lemon
50 grams grated Parmesan cheese
1 tbsp chopped chives

Dissolve 1 Knorr® Chicken Stock Pot in 500ml of boiling water
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.
Stir in the shallot and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally.
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.
Pour in the wine and simmer until totally evaporated.
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.
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.
Finally, stir through the remaining the crème fraiche and parmesan. serve on with a handful of grated parmesan and finely chopped chives.