Here’s the final recipe in my ‘Give life to your leftovers’
series. This recipe not only makes good use your remaining roast chicken, but also includes delicious leeks, which are currently in season. And the addition of parsley and lemon zest (optional, of course) really brings this dish to life.
The secret to great risotto is to take your time over it, adding the stock gradually and stirring slowly to allow it to be fully absorbed by the rice. This recipe serves 2.
You will need
Your remaining chicken meat, cut into bite-sized pieces
175g Arborio risotto rice
600ml of chicken stock
2 tbsp of olive oil
1 clove of garlic, crushed
½ large leek, diced
2 tbsp of crème friache
1 small onion, chopped into small pieces
A generous handful of finely grated parmesan cheese
Handful of chopped flat-leaf parsley
A teaspoon of grated lemon zest
salt and pepper to taste
Heat the stock
In a separate pan, heat the olive oil and add the onions, garlic and leeks. Fry very slowly for about 15 minutes until softened.
Add the rice and cook for 2 minutes until the rice is coated and glossy.
With the heat on a simmer, carefully add your chicken stock, one ladle at a time, to your saucepan of rice and stir using a wooden spoon.
Keep adding ladlefuls of stock, allowing each to be absorbed by the rice before adding the next. This will take about 15 minutes. You're aiming for your rice to be soft but with a slight bite.
When all of your stock has been used and absorbed by the rice, add your chicken, stir, remove the saucepan from the heat and add the parmesan, 2 tbsps of crème fraiche, stir and season to taste.
Divide the risotto between two bowls, top with lemon zest, parsley.