My Leftover Chicken Risotto
|Preperation <5mins, Cooking 25-30mins|
Left over organic roast chicken diced, 1 Lg Organic Red Onion, 2-3 Cloves of Garlic, 1 Organic Red pepper, 2 Med Organic Sweet Potato's, 500g Arborio, 2 Litre organic Chicken Stock, 250ml White Wine, Tbsp of Herbs (your Choice),Salt & Pepper to season.
Peel and dice the Red Onion and Red Pepper, Peel and cube 1cm the sweet potato and finally grate the garlic. Once all your ingredients are prepared. heat a large saucepan/frying pan and add 1-2 tablespoons of organic olive oil. Once hot add the garlic, onions and red pepper and gently fry for a few minutes until the oniosn start to go translucent, now andd the sweet potato and fry for a few more minutes.
Now add the rice along with the 250ml of wine and stir until it starts to go dry, add 300ml of the stock along with the herbs and stir. For the next 20minutes or so stir regulary adding more stock as needed. You may not need to use all the stock, add the chicken after 10minutes. once the pan is nice a creamy and the rice is soft to the bite, add a pinch of salt and pepper and server straight away with fresh bread.
As an extra you can add 50g of parmesan cheese just before servers to add some extra flavour and creamyness.