Leftover chicken and mushroom risotto
A creamy chicken and mushroom risotto that makes great use of any leftover chicken from your roast.
Ingredients
- 2 tbsp vegetable oil
- handful sliced mushrooms
- Β½ onion, diced
- 150g/5Β½ oz arborio rice
- Β½ chicken stock cube, mixed with 400ml/14 fl oz boiling water
- handful grated parmesan
- handful shredded chicken
Method
Add half the oil to a medium saucepan and place over a medium-high heat. Fry the mushrooms until soft and golden, about 5 minutes. Once cooked through, tip into a bowl and wipe out the pan.
In the same pan, add the rest of the oil and fry the onion over a medium heat. When the onion is softened, add the rice and cook for a further minute. Add the stock to the pan, a ladel at a time, stirring continuously and waiting for the rice to abosrb the liquid before adding more. This will take around 15–20 minutes. When the rice is cooked, remove from the heat and add the parmesan.
Spoon in the mushroom and chicken, and stir together to heat through. Serve and enjoy!
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