This recipe can be adapted to whatever vegetables and/or meat you have to hand. I particularly like pea and ham risotto and lemon risotto (add the juice of half a lemon and a little zest at the end). It's the perfect way to use up left over roast chicken and the stock that you make from the chicken carcass.
150g Risotto Rice (Arborio or Carnaroli - don't use normal rice, it won't work!)
250ml Chicken Stock (I personally don't think risotto works with a stock cube. I've tried, it doesn't happen for me.)
125ml White Wine
100g Left over Chicken
100g Aspargus tips
1 tablespoon Cream or Creme Fraiche
1 tablespoon Parmesan Cheese
Heat the stock
Melt the butter in a heavy bottomed pan
Stir the rice into the melted butter and cook gently till it is translucent at the edges
Pour in the white wine and stir continuously till the wine is absorbed or evaporates and you have a slighly gluey mixture
Now add in a ladleful of warm stock. Stir again till it is all absorbed
Continue doing this till most of the stock has been added. The rice should still have some bite, but be soft on the outside. If necessary you can add in a little hot water if you start to run out of stock.
Add in the asparagus tips and chicken and the remainder of the stock.
Cook through till the stock is absorbed. Then stir in the cream and parmesan and allow the mixture to rest for 5 minutes before serving
Check the seasoning and serve.
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