Chicken Risotto

Chicken Risotto

This was made out of a few bits and pieces but tasted fab!


  • Frozen peas
  • Stock using either some bouillon or a stock cube
  • Leftover chicken. I happened to have some thighs that had been cooked in cider.
  • Risotto rice (long grain will work too)
  • Cider or wine (around 100ml)
  • Garlic
  • A leek or an onion


  • Take a couple of handfuls of frozen peas and puree them in some stock.
  • Cut the chicken up small (if you are not using leftovers make sure you cook your chicken first).
  • In a pan add a little oil and gently fry the leeks until soft.
  • Add the garlic.
  • Add the rice and coat well in the oil and veggies.
  • Add a glug of cider (I used cider as my chicken was cooked in cider, but wine is fine or if you have not got any that fine too!).
  • Add a little of the pea and stock liquid and carry on adding until the rice is cooked around 20 mins.
  • You might like to add some cheese, I added some yeast flakes.


I pureed some peas as I was going to make a pea risotto but did not have enough peas!  I loved the way it gave a different twist to the meal and it was a simple way to include an extra vegetable into a meal!

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