Left Over Chicken Risotto
Over a year ago
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Ingredients
- 1 x portion of mushrooms approx 8
- 300g risotto rice
- 2 oz butter
- 150 mls Chicken stock
- pinch of salt and pepper
- 2 tbslp Marsala wine
- 1 x Tin of evaporated milk
- small clove garlic
Accompaniment
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Description
We really enjoy this recipe at home and is great for left over chicken. I first made it from Delia Smiths recipe and have adapted it slightly over the years to suit our taste.
Method
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1
Roughly chop up left over chicken from a roast. Melt butter in a saucepan, add crushed garlic. Cook for a few minutes. stir in risotto rice and mix into butter sauce. Gradually add chicken stock and stir well. Turn temperature to medium heat and simmer until stock is reduced. Add chicken and seasoning. (You can add the masala wine just before the mushroom) Slice up mushrooms or use a food chopper. Add the mushrooms to the risotto and cook for a few minutes. Once the rice is cooked add the evaporated milk and fold into the risotto. Keep tasting once rice is cooked to check seasoning and flavour.
Serve with fresh parmaean cheese and a green salad.
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