frugal cooking

Roast Chicken Risotto with Pea and Spring Onion


300g Petit Pois or peas
250g Cooked chicken - cut in to 1cm pieces
1ltr vegetable stock
2 cloves of garlic (crushed)
1 tbsp of Olive Oil
1 bunch of spring Onions - sliced diagonally in to 1cm diamonds
250g Arborio Risotto Rice
Pinch of salt
Black Pepper
Fresh Parsley or Thyme - around a tablespoon
35g Parmesan Cheese


Cook 250g of the peas in half the stock, then blitz in a liquidiser then add the remaining stock.

Heat the oil in a pan and add the garlic with the spring onions and lightly cook. Add the rice and stir to cook slightly before adding enough of the stock to cover the rice.  Cook on a low heat, stirring frequently, adding more stock as it is absorbed by the rice.

When you are about to add the last of the stock, also add in the remaining peas, the chicken, seasoning and herbs.

When all the stock is absorbed and the dish finished stir in the Parmesan Cheese and adjust the seasoning.


Serves Four