Easy Leftover Roast Chicken Risotto
Leftover roast chicken risotto is the perfect way to use up leftovers and is so tasty!
Equipment
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. Add the risotto rice and stir thoroughly
- Slowly add the water a bit at a time. Add the bouillon and black pepper. Simmer for about 20 minutes to 30 minutes or until rice is cooked.
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Calories: 385kcalCarbohydrates: 46gProtein: 17gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 60mgSodium: 247mgPotassium: 267mgFiber: 2gSugar: 3gVitamin A: 2283IUVitamin C: 4mgCalcium: 47mgIron: 3mg
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