Penny2017-11-15T17:05:42+00:00 Total Recipe Views: 6,386 Chicken Risotto By Penny Chicken, Rice English November 15, 2017 A simple way to use leftover chicken Prep: 5 mins Cook: 35 mins Yields: 4 servings Ingredients 1 finely sliced leek 2 cloves minced garlic 250g cooked chicken 225g arborio rice 750ml chicken or veg stock 1-2 tblspn cream cheese Salt and white pepper to taste 1 tsp chopped chives Parmesan cheese Directions 1Fry the leek and garlic in butter and olive oil until soft but not coloured 2Add the rice and fry until all coated in oil and butter 3Add ladles of stock and stir until absorbed , then add more and repeat 4Stir through the chopped cooked chicken , make sure it gets hot 5Add a spoonful or 1 of cream cheese and stir well 6Taste and season 7Stir well then serve with chopped chives and Parmesan shavingsYou could add a cup of frozen peas at the same time as the chicken if liked close full screen 00:00 4 Reviews Uwinsc December 17, 2017 Made this for 2 adults using 1 leek, 150g risotto rice, approx 600mls stock, just under 200g cooked chicken, 150g of peas and 1 tablespoon of lighter soft cheese. For anyone calorie counting it came in under 650 a portion. Came out as 2 generous portions, very cheesy- can’t say I could taste the chicken much! Craig Wilson November 16, 2017 You don’t even like risotto ya rat!!xxx Heather Lundie November 15, 2017 Craig Wilson xxx Hazel Elkin November 15, 2017 Cheers was only wondering about trying this earlier Cancel replyYou must be logged in to post a comment.