Linda Gallaoway from Crossmichael, Castle Douglas said:
If you don't need it, don't buy it! Too much food is bought on impulse and then thrown away.
Lemon Chicken and Pea Risotto
Other vegetables like courgette, green beans or broccoli would also work well. You can use long grain rice if you don’t have risotto rice, but the consistency will be less creamy.
Ingredients show imperial units
Serves 4-6
- 1 lemon
- 480g leftover cooked chicken
- 1 garlic clove, peeled and crushed
- 1 tablespoon olive oil
Olive oil
Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
- 220g risotto or long grain rice
Rice
Great as an accompaniment or for making risotto and pilaff.
- White long grain rice is good for salads, and its absorbent qualities go well with sauces and casseroles.
- Risotto rice has an incredible capacity to absorb a great amount of cooking liquid and still retain bite, just like paella rice.
- When cooked, basmati rice gives a light, fluffy, separate grains perfect to accompany curries or biriyani and pilaff dishes.
- Rice can replace breadcrumbs in stuffing’s and a few grains can be added to soups to thicken the broth.
- You have to be careful when reheating rice as there is a nasty little bacteria called bacillus cereus which may be present in cereals, particularly rice, and it is resistant to heat.
- It’s important always to cook rice for a hot dish just as you need it and serve it piping hot. If the rice is for a cold dish, once it’s cooked, cool it as quickly as possible and chill within two hours. To do this, drain the rice in a colander, rinse with cold water then tip into a large shallow container. Once it is cold, cover and keep refrigerated for no longer than a day.
- 600ml chicken stock
Stocks
Made from your meat and fish bones.
Frozen in ice cubes for gravies, risotto and cooking rice. Once frozen, remove from the ice trays and pack into freezer bags. Use stock powder or cubes if you do not have any home made available.
- 240g frozen peas
Frozen vegetables
Green beans, baby peas, corn kernels and spinach
Ideal for instant fresh vegetables accompaniments.
- 125g babycorn, sliced into circles
- Any fresh herbs
Herbs
Ideal for seasoning pastas.
To keep cut parsley or coriander, put in a hole free polythene bag with a couple of tablespoons of cold water, give the bag a good shake and keep in the salad drawer of the fridge. Herbs should keep for a week like this.
- Butter
Butter
Unsalted is better for cooking.
Easy spread butter is ideal for sandwiches and toast.
-
220g risotto or long grain Rice
Rice
Great as an accompaniment or for making risotto and pilaff.
- White long grain rice is good for salads, and its absorbent qualities go well with sauces and casseroles.
- Risotto rice has an incredible capacity to absorb a great amount of cooking liquid and still retain bite, just like paella rice.
- When cooked, basmati rice gives a light, fluffy, separate grains perfect to accompany curries or biriyani and pilaff dishes.
- Rice can replace breadcrumbs in stuffing’s and a few grains can be added to soups to thicken the broth.
- You have to be careful when reheating rice as there is a nasty little bacteria called bacillus cereus which may be present in cereals, particularly rice, and it is resistant to heat.
- It’s important always to cook rice for a hot dish just as you need it and serve it piping hot. If the rice is for a cold dish, once it’s cooked, cool it as quickly as possible and chill within two hours. To do this, drain the rice in a colander, rinse with cold water then tip into a large shallow container. Once it is cold, cover and keep refrigerated for no longer than a day.
Instructions
- Preheat the oven to 200°C (400°F) mark 6. Wash the lemon, finely grate the zest, then juice. Place the chicken strips in a deep tin. Pour the lemon juice and grated zest over and cook in the preheated oven for 15-20 minutes.
- Meanwhile, heat the garlic and olive oil together in a large wide saucepan, add the rice, and stir to coat the grains with the oil. Heat the chicken stock and keep it simmering on the top of the stove, next to the risotto pan.
- Gradually add the stock to the rice, stirring, allowing each lot to be absorbed before adding the next. Add the frozen peas and babycorn slices when you’ve used up about half of the stock. When all the stock has been used up, add the chicken strips and stir thoroughly until piping hot. Add the herbs and a knob of butter, serve straight away.
Tomorrow’s Meal
- The vegetable Lasagne also tastes great if you add some chicken, so if you have more leftover chicken than is needed for this risotto, why not add it to the lasagne. Cover leftover cooked meats when cool and keep chilled in the fridge for up to 2- 3 days or frozen to use at a later date.
Note: Rice safety
It's best to serve rice when it has just been cooked. If that isn't possible, cool the rice as quickly as possible (ideally within one hour) and keep it in the fridge for no more than one day until reheating. Never leave cooked rice to cool on its own - always chill it quickly for example under running cold water. If cooked rice had been chilled or frozen ensure that it is thoroughly reheated and is piping hot throughout. Never keep rice chilled for longer than 1 day or frozen for longer than 1 month. Once cooked rice has been re-heated, throw away any leftovers. Never re-heat rice more than once.
