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Smoked chicken risotto
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Whip up a tasty risotto using leftover ingredients.
Ingredients:
  • 1L-1.25L (4-5 cups) chicken style liquid stock (see note)
  • 1 leek, trimmed, thinly sliced, washed
  • 440g (2 cups) arborio rice
  • 250ml (1 cup) white wine
  • 1 carrot, peeled, quartered lengthways, thinly sliced
  • 1 zucchini, thinly sliced
  • 2 smoked chicken breasts, shredded
  • 150g (1 cup) frozen peas
  • 40g (1/2 cup) shredded parmesan
Instructions:
  • Bring the stock to a gentle simmer in a saucepan.
  • In a large saucepan over medium heat, heat oil. Add leek and garlic, cook while stirring often for 3-4 minutes until soft and translucent. Add rice and stir for 2 minutes until grains look slightly glassy.
  • Pour in the wine to the rice mixture and cook until almost evaporated. Stir in a ladleful (about 125ml/1/2 cup) of simmering stock, constantly stirring over medium heat until absorbed. Repeat with additional stock, one ladleful at a time, stirring until absorbed, for 10 minutes. Add the carrot and zucchini and continue adding stock for 10-15 minutes until the risotto is creamy and the rice is tender yet firm. Mix in the chicken and peas during the last 4 minutes of cooking.
  • Take the pot off the heat and gently mix in the grated parmesan. Finish by adding a pinch of salt and freshly ground pepper before serving.

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