Heat 1 tablespoon Olive oil in the pan and then add 3 Shallots and 2 Garlic clove. Gently cook for 3 minutes until softened.
Add 125 g Risotto (arborio) rice and stir well so it absorbs the oil.
Add all but 100ml of the 700 ml Chicken stock and bring to the boil. Simmer for 15 minutes, stirring every couple of minutes, until the stock has reduced.
Stir in 120 g Leftover cooked chicken, 75 g Frozen peas and rest of the stock and cook for 5 minutes until the chicken has heated through.
Add2 tablespoon Creme fraiche, 1 pinch Sea salt and black pepper and 40 g Italian hard cheese, stir and serve.
Notes
You can use turkey instead of chicken, if you prefer. Or even king prawns.
Make sure you stir it every couple of minutes when simmering.
Don't skip frying the rice before adding the stock, as this is important for the final consistency of the dish.
You could swap the arborio rice for brown rice for extra nutrition, however it would change the cooking time.
Give this dish a veggie boost by stirring in some spinach before serving.
We wouldn’t recommend freezing risotto.
Add a squeeze of lemon juice at the end to really freshen this dish up.
We used all stock in this recipe, however you could swap 100ml of it for white wine.
We recommend using a good quality pot to cook the risotto in, we used this Le Creuset Casserole Dish.(aff)