Tuesday, 26 March 2013

Chicken, Bacon and Pea Risotto.

Risotto is one of those things that is so handy to keep in the cupboard as it is such a great way to use leftovers. This is what this recipe is. Just leftover chicken from a Sunday lunch and bacon from weekend bacon sandwiches.

For this you will need to feed two hungry people:
140g arborio risotto rice, 
1 chicken or veg stock cube,
2 rashers of bacon fat trimmed off and chopped,
150g frozen peas, 
100g ish of chicken,
500ml boiling water,
large handful of grated cheese if you want. 
First chop and fry the bacon in the pan until crisp. Once crisp put to one side. 

Chop up the stock cube so it dissolves easily into the boiling water. Put the stock cube in the jug and pour the water over the cube fill the jug and stir until the cube dissolves. 

Put the rice in the pan you used for the bacon and use the leftover oil from the bacon as this has the bacon flavour already. Stir and coat the rice in the oil for one minute. 

Add the stock little and often and stir continuously. 

Tear the chicken up into bite sized chunks

Add more stock and keep stirring! 

Measure out the peas ready to add to the rice. 

Grate and add the cheese, keep stirring! 

Add the peas, chicken and bacon. Stir! 

Cook for a further 5 mins to heat everything through. 

Then it is ready to serve. The ingredients in this are totally interchangeable to whatever your leftovers are, as well as making them go further. 

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