This versatile recipe uses leftover roast chicken but you can be creative and add any meats or fish. This is a great way of including the children with the veg prep and encouraging them to eat their greens!
Makes approximately 4 servings
Preparation time is approximately 5-10 minutes
Cooking time is approximately 15-20 minutes
Ingredients
200g risotto rice
1 garlic bulb, crushed & diced
2 spring onions, sliced
900ml chicken stock (gluten free if necessary)
120g frozen peas
1 large courgette
50g grated cheddar cheese, diced (dairy free if necessary)
200g cooked chicken
1 tablespoon of olive oil
How to make your risotto
Gently fry onion and garlic in olive oil for 5 mins until soft.
Pour in 450ml of stock to pan and add rice, stir whilst cooking for 5-6 mins.
Add the peas and courgette and remaining stock.
Keep stirring until stock becomes absorbed and rice becomes tender.
Add chicken and heat through. Add cheese to taste.
HINTS & TIPS
Please click HERE to see Cooking Good’s statement on allergens and substitutions within recipes.
Lighten up use 1/2 the amount of cheese to better still used no cheese
Lighten up use 1/2 the amount of oil
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