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leftover roast chicken risotto uk recipe

Easy Leftover Roast Chicken Risotto

Rachel
Leftover roast chicken risotto is the perfect way to use up leftovers and is so tasty!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine Chinese
Servings 6
Calories 385 kcal

Equipment

1 Deep-sided frying pan with lid

Ingredients
  

  • 300 g Leftover Roast Chicken (stripped into pieces)
  • 300 g Risotto Rice
  • ½ Leek (Finely Chopped)
  • 1 Red Onion (Finely Chopped)
  • 1 Carrot (Finely Chopped)
  • 1 Celery (Finely Chopped)
  • 1 Chicken Stock
  • 150 g Creme Fraiche
  • 1 Clove of garlic
  • 3 Sage Leaves (Finely Chopped)
  • 1 tsp Bouillon Powder
  • 150 g Cream Cheese
  • 1 tsp Chilli Powder
  • 400 ml Water
  • Black Pepper (to season)

Instructions
 

  • Heat some oil in a pan and add the onions. Fry until soft. Add the leek, carrot, celery, garlic, sage and chilli powder. Mix together for a few minutes.
  • Add the chicken pieces and stock and mix through, then add the creme fraiche and cream cheese. Stir until fully combined.
  • Slowly add the water a bit at a time. Add the bouillon and black pepper. Simmer for about 20 minutes or until rice is cooked.
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Nutrition

Calories: 385kcalCarbohydrates: 46gProtein: 17gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 247mgPotassium: 267mgFiber: 2gSugar: 3gVitamin A: 2283IUVitamin C: 4mgCalcium: 47mgIron: 3mg
Keyword easy dinner recipe, risotto rice, roast chicken leftovers
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