Oven-baked Leftover Roast Chicken, Bacon and Pea Risotto
Try this easy oven-baked leftover roast chicken, bacon & pea risotto recipe for a delicious and comforting meal.
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Cooking tools:
- Grater
- Citrus press
- Oven
- Skillet
- Baking dish
- Aluminum foil
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 100g bacon, diced into lardons
- 1 onion, diced
- 3 garlic cloves, minced
- 1 cup risotto rice
- 1 tbsp white wine vinegar or apple cider vinegar
- 200g leftover roast chicken, shredded
- 2 cups of water (include leftover gravy in this amount)
- 1 stock cube
- 1 cup peas
- 60g butter
- 60g parmesan, finely grated
- ½ lemon squeezed
- salt
- pepper
- 2 cups fresh rocket salad
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