2 2008-07-24T00:00:24+01:00 Risotto is a great meal to cook to use up those bits of cooked meat and vegetables when you haven't had time to go shopping. <h3>Tomorrow’s Meal</h3> * 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. 24 Serves 4-6 * 1 lemon * [[480g]] leftover cooked chicken * 1 garlic clove, peeled and crushed * 1 tablespoon [[olive oil]] * [[220g]] risotto or long grain [[rice]] * [[600ml]] chicken [[stocks|stock]] * [[240g]] [[frozen vegetables|frozen peas]] * [[125g babycorn]], sliced into circles * Any fresh [[herbs]] * [[Butter]] # 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. 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. false true false false false true false false false 2.79174914053547244504635899572872 9599 26798.0 2 Related recipes true approved caroline@lovefoodhatewaste.com 4e252ad5adf7e232 2 false Banbury Caroline Marson