Photo: Lily Banse
Roast chicken risotto
9 ingredients
Serves 4
openrecipes
Use up left over roast chicken by adding it to a creamy, rich risotto
Estimated Nutrition (whole recipe, rough)
718
Calories
51g
Protein
23g
Fat
69g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- butter
- 1 onion , finely chopped
- 2 garlic cloves , finely chopped
- 350g risotto rice
- 1 large glass white wine
- 1½l chicken stock , heated to simmering (vegetable stock can be substituted)
- a large handful frozen peas , defrosted
- cooked chicken , torn into strips, no skin
- 50g Parmesan , grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes