Chicken & Tomato Risotto

This is a family favourite that usually follows a day or two after having a roast chicken. It’s a great way to use up left overs, and yet create a special and tasty dish.



500g    Cooked chicken meat

1 lt.      Chicken stock, good quality

1          Celery stick, finely chopped

1          Onion, finely chopped

1          Carrot, finely diced

3 tbs     Olive oil

100ml  White wine

400g    Tinned chopped tomatoes

250g    Arborio rice

75g      Butter

75g      Parmesan cheese

Salt and black pepper

Fresh flat leaf parsley, finely chopped, for garnish


Preparation and cooking

Finely chop the carrot, onion, and celery and gently fry in a large frying pan with some olive oil until it begins to colour. Add the cooked chicken meat and fry for a further 5 minutes, stirring occasionally, then add the white wine and boil until it evaporates. Add the tinned tomatoes and salt and pepper seasoning. Cover and gently cook for 20 minutes, adding a little of the chicken stock if the mixture becomes dry.

Stir in the rice and then add 500ml of the chicken stock and cook for 20-205 minutes until the rice is just tender. Add more stock if the rice becomes too dry or begins to stick to the bottom of the pan. Remove from the heat and stir in the butter and the parmesan cheese and fold gently into the mix. Serve immediately sprinkled with freshly chopped flat-leaf parsley and freshly ground black pepper.


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