Saturday, 28 February 2015

Risotto


This is one of the things I make with my leftovers of roast chicken. It's so quick and simple to make.  I add some chicken stock to some risotto rice, add some shredded chicken, chopped onion, frozen peas, garlic, salt and plenty of black pepper.  Cook in the oven for about 20/25 minutes until the liquid has absorbed and the rice has softened and then at the end sprinkle with grated parmesan.  I love it :)

Measurements for 1 serving approx 75g rice and 250ml chicken stock.

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