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.