Hello My Lovelies,
I'm a great lover of using up leftovers, so with that in mind I had some leftover chicken and decided to make something with whatever was in the fridge.
So that was the birth of my Chicken, Pancetta and Pea Risotto!
This is a lovely creamy risotto and would work well with any leftovers you have in your fridge! I had leftover Chicken drumsticks which I shredded, frozen peas but any frozen veg would work and a packet of diced pancetta. I used some lovely chicken stock from Essential Cuisine, once you have used their stock you will never go back!
So here is the recipe for you to try and if you have any leftover risotto you can make arancini with it!
You can easily double the quantities if you need to feed more people.
Chicken, Pancetta & Pea Risotto Recipe
Serves 2 as a main meal or 4 as a starter
Ingredients:
- 140g Arborio Rice
- 80g Frozen Peas (Cooked)
- 2 Chicken Drumsticks (Cooked & Shredded)
- 160g Pancetta (Diced)
- 2 Shallots (Finely Diced)
- 1 Clove Of Garlic (Finely Diced)
- 2 Tbsp Olive Oil
- 1 Tbsp Mixed Herbs
- 125ml White Wine
- 500ml Essential Cuisine Chicken Stock
- 25g Parmesan (Freshly Grated)
- 25g Butter
- Season with Salt & White Pepper
- Heat Olive Oil in a non-stick frying pan on a medium heat.
2. Add in the Shallots, Pancetta and Garlic and gently fry for 2-3 minutes
3. Add the rice and fry for another 2 minutes until rice is coated nicely in the oil.
4. Add in the Wine and turn up the heat until reduced by half. (doing this will burn off the alcohol)
5. Turn the heat down to medium and start to gradually add in the stock, a ladle at a time
stirring constantly so the rice doesn't stick.
6. Now add in the Shredded Chicken, cooked peas and the Mixed Herbs.
7. Simmer until the rice is soft but still has a little bite to the texture and has soaked up the stock.
8. Finish off the risotto with the butter and stir in the Parmesan.
9. Season to taste with the Salt and White Pepper
Enjoy!!
Until Next Time.....
No comments:
Post a Comment