Chicken and Pea Risotto is great way of using up left over chicken from a sunday dinner so great for budgeting.
1 pint of chicken stock
2 onions chopped
1 knob of butter
300g risotto rice
1 cup of peas
60g hard cheese i use what ever i have in the fridge
left over chicken
Begin by peeling and chopping the onions and cook on a low heat in a large pan with a lug of olive oil. Fry until softened but not coloured, will take around 15 mins.
Ttir in the rice for a couple of minutes then turn up the heat to high and add a ladleful of stock, let sizzle and reduce for a few minutes, then once evaporated add the remaining stock a ladle at a time allowing the stock to evaporate within the rice before adding more stir in-between ladles once all the stock has been added add the peas and left over chicken and mushrooms if adding.
Now beat in the butter grate some cheese over the top and place a lid on for two minutes then take to the table and serve with a green salad and more cheese if needed