EASY CHICKEN RISOTTO

SERVES 4 PREP 5 MINS COOK 30 MINS

• 4 cups chicken stock

• 50g butter

• 2 garlic cloves, sliced

• 1 cup arborio rice

• 2 cups leftover chicken fricassee, chicken shredded

• 1 cup frozen peas, thawed

• ¼ cup grated parmesan, plus extra to serve

1 In a medium saucepan, bring stock to boil on medium. Reduce heat to very low and keep warm.

2 In a large, deep frying pan or saucepan, melt butter on medium. Saute garlic 30 secs. Add rice and cook, stirring, 1 min until well coated in butter.

3 Gradually add stock to pan, ½ cup at a time, stirring until all liquid has been absorbed before adding more (about 20 mins).

4 Add leftover chicken mixture, peas and parmesan. Stir until simmering. Season. Serve sprinkled with extra parmesan.