Lemon Chicken and Pea Risotto

Great for kids

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.


By Caroline Marson
Cookery advisor

All recipes by Caroline Marson

Ingredients

Serves 4-6
  • 450g leftover cooked chicken
  • 1 lemon
  • 1 garlic clove, peeled and crushed
  • 240g frozen peas
  • 125g babycorn, sliced into circles
  • 220g risotto or long grain Rice
  • 1 tablespoon Olive oil
  • Butter
  • A few torn leaves of Herbs
  • 600ml chicken Stocks

Instructions

  1. Preheat the oven to 200°C (400°F) mark 6. Wash the lemon and finely grate the zest. 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.
  2. 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.
  3. 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 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.

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Comments on this recipe

  • kerry cook

    Make your own stock from the chicken bones, this makes the recipe even tastier and puts every thing to good use.

    Posted on 08 Mar 2008 at 10:32
  • Sue Fox

    Delicious! I used frozen corn rather than baby cobs for economy and I put a cover on the chicken in the oven to stop it drying out.

    Posted on 02 May 2008 at 11:56

Comments on this recipe