This is very simple to make although I did keep stirring the rice the whole time while adding the stock one ladle full at a time. Time-consuming as it may sound, this is as it should be done. Would definitely make it again, it's a good way to make the most of leftover roast chicken.
You can accompany the chicken bites with boiled basmati rice or, if you prefer, couscous. This recipe lends itself to several variations: you can replace the spring onions with a red onion and, if you like spicy flavors, add a teaspoon of curry powder or curry paste. If you don't like peas, you can replace them with green beans or jackdaws previously blanched for a few minutes. You can replace the lemon with lime and, if you decide to use the peel too, choose an organic or untreated one.
Prep Time: 15-20 minutes
Cook Time: 20-30 minutes
2 tbsp olive oil
1 onion, coarsely grated
2 garlic cloves, grated
250g arborio rice
100ml white wine
1-litre chicken stock
250g leftover chicken, skin removed, cut into small pieces
200g frozen peas
75g Parmesan, grated
freshly ground black pepper
1, Heat the oil in a large, non-stick saucepan over medium heat. Add onion and garlic and fry 2-3 minutes, stirring occasionally, until softened and starting to colour.
2. Add the risotto rice and stir well, until the oil has coated the rice.
3. Pour in half of the wine and allow to bubble and then add all of the stock and bring to the boil, stirring well. Reduce the heat and simmer, uncovered for 8-10 minutes, stirring frequently, until the rice is almost tender and the risotto is creamy.
4. Stir in the remaining wine, the chicken pieces and frozen peas. Continue to cook, stirring constantly for 5 minutes until the chicken and peas are heated through and the rice is tender.
5. Remove pan from the heat and stir in the butter and cheese. Season with black pepper. Cover the pan with a lid and set aside for 5 minutes before serving.