Chicken, pea and lemon risotto
An authentic, delicious chicken risotto makes a perfect mid-week supper with friends or family and is a great way to use up your leftover roast chicken.
1ltr home made chicken stock
2 shallots finely diced
1 stick of celery
300g of risotto rice, Arborio is good
A couple of splashes of white wine
1 unwaxed lemon
200g of frozen peas
200g of left over roast chicken – or as much as you like or as little as you have!
4 tbsp grated parmesan
Sea salt and black pepper
It is important when making risotto that you keep your stock hot so firstly put this onto a gentle heat and bring to a simmer. Heat half the butter and the oil in a large saucepan. Add the shallots and celery so they are lovely and soft but not too coloured. This can take a good 10 minutes as you don’t want under cooked onion in your final risotto.
Add the rice and stir thoroughly so that the rice absorbs some of the oil and butter. Add the wine and cook until it evaporates then start to add the hot stock, a ladle at a time and continue to stir. This can take between 15-20 minutes.
Test the rice to see if it still has a little bite, this is the time to add the peas, chicken and to grate some lemon zest into the risotto. Give this a good stir to combine, add a little more stock and heat through for another 5 minutes or until the chicken is hot.
Take off the heat and add the parmesan again give it a good stir. Put a lid on and leave to rest for 5 minutes before you are ready to serve.