Chicken Risotto

PennyAuthorPenny
00DifficultyBeginner

A simple way to use leftover chicken

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Yields4 Servings
Prep Time5 minsCook Time35 minsTotal Time40 mins

 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

1

Fry the leek and garlic in butter and olive oil until soft but not coloured

2

Add the rice and fry until all coated in oil and butter

3

Add ladles of stock and stir until absorbed , then add more and repeat

4

Stir through the chopped cooked chicken , make sure it gets hot

5

Add a spoonful or 1 of cream cheese and stir well

6

Taste and season

7

Stir well then serve with chopped chives and Parmesan shavings

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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

1

Fry the leek and garlic in butter and olive oil until soft but not coloured

2

Add the rice and fry until all coated in oil and butter

3

Add ladles of stock and stir until absorbed , then add more and repeat

4

Stir through the chopped cooked chicken , make sure it gets hot

5

Add a spoonful or 1 of cream cheese and stir well

6

Taste and season

7

Stir well then serve with chopped chives and Parmesan shavings

Chicken Risotto

4 thoughts on “Chicken Risotto

  1. 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!

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