Leftover Roast Chicken Risotto | Recipe Cart
Create a creamy risotto with leftover roast chicken and vegetables in just 10 minutes prep. Perfect use of leftovers!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Saucepan
- Stockpot
- Mixing bowl
- Fine-mesh sieve
- Pitcher
- Pan
- Stove
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Wooden spoon
- Ladle
- Serving bowl
- Refrigerator
Ingredients
- whole chicken carcass
- 4 garlic cloves, crushed but not peeled
- 3 celery stalks, roughly chopped
- 2 carrots, roughly chopped but not peeled
- 1 onion, peeled and roughly chopped
- salt
- pepper
- 1 tbsp oil
- 1 onion, finely diced
- 300g risotto rice
- 1 litre chicken stock
- 150g leftover roast chicken
- 150g leftover cooked vegetables
- 75g frozen peas
- 1/2 red pepper, finely diced
- 40g grated parmesan cheese
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