- Leftover Chicken from yesterday’s roast
- 1 Onion finely chopped
- 300g Risotto Rice
- 150ml White Wine
- 1.2 litres Chicken Stock
- 1 cup of Frozen Peas
- Salt and Pepper
I use the carcass and all the bones of the chicken leftover from a roast to make a stock (you can use a cube of good stock).
The leftover meat which I’d stripped, put to one side.
Bring the stock to a simmer.
Pour a glug of oil in a large frying pan on a medium heat and add the onion, a pinch of salt and pepper.
Sweat the onion for a couple of minutes then add the rice. Stir this for a couple of mins until the rice is translucent.
Add the wine and stir until it has all been absorbed. Add a ladle of the stock and stir until it has nearly all been absorbed. Repeat this ladle at a time stirring the whole time until you have incorporated all the hot stock. This should take about 25 mins. Add the frozen peas and cook for a further 5 mins.
Add the parmesan which has been finely grated and the butter and give it one final stir before serving. Sprinkle the rocket on top.