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.