ROAST CHICKEN & PEA RISOTTO RECIPE - BBC GOOD FOOD
Make something special from your leftover roast chicken with this rich, creamy recipe
Provided by Good Food team
Categories Dinner, Main course
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat oil in a large pan and cook the onion and garlic for 5 mins. Stir in the rice and cook for 1 min more, until it starts to look transparent. Pour in the wine and keep stirring until all the liquid is absorbed.
- Add the stock and simmer until the rice is just tender. Stir through the chicken, thyme and peas, then cook for 2 mins or until the chicken is warmed through. Add the crème fraîche and parmesan with some seasoning, then remove from the heat. Cover with a lid and leave to stand for 2 mins before serving with extra parmesan, if you like.
Nutrition Facts : Calories 641 calories, FatContent 20 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 77 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 5 grams fiber, ProteinContent 42 grams protein, SodiumContent 0.85 milligram of sodium
ASPARAGUS RISOTTO RECIPE - BBC GOOD FOOD
Put asparagus centre stage in this satisfying risotto. Top with a sprinkling of parmesan for an easy midweek meal for two
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 2
Number Of Ingredients 8
Steps:
- Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
- Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
- Stir in the wine, if using – it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
- Try the rice – it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
- Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.
Nutrition Facts : Calories 623 calories, FatContent 22 grams fat, SaturatedFatContent 10 grams saturated fat, CarbohydrateContent 80 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 6 grams fiber, ProteinContent 15 grams protein, SodiumContent 1.5 milligram of sodium
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