Roast dinner risotto

I have just stuffed my face with the best risotto I have ever cooked. 
This blog will  not be accompanied by a photo because a, it wasn't meant to be a culinary adventure and b, I ate it far too quickly to stop for a Kodak moment. This was, however, a definite advert for thrifty eating. I used surplus roast chicken from yesterday's dinner and plenty of ingredients that were just clogging up the fridge. 
It's good to share, so next time you've cooked a roast chicken - give this a try.


Natto's accidental roast chicken risotto
(Serves 2)
Ingredients
2 knobs of butter
1 tbsp olive oil
One small white onion, finely chopped
2 cloves garlic, crushed
2 cups of risotto rice (arborio is fine)
One glass of white wine
1 pint of chicken stock (I used Knorr powder)
5 button mushrooms, sliced
Zest of half a lemon
A few sprigs of thyme
2 portions of leftover roast chicken meat
4-5 spring onions, finely chopped
1/3 head of brocolli - use the smallest branches or cut into small pieces
4 runner beans, de-stringed and sliced
A cup of frozen peas
Salt and pepper
Grated cheese to serve (I used cheddar but if you have parmesan in the fridge it's probably a better choice)


Give it a go...
Heat one knob of butter and the olive oil in a large saucepan. Add the onions and cook slowly until they begin to soften, then add the garlic. Cook for about five minutes until it smells amazing. 
Add the rice and fry for about a minute, stirring into the onion and garlic mix. Add the wine and stir occasionally until it has been completely absorbed. 
Now start adding the stock, one ladle at a time, allowing the stock to be absorbed before adding the next. After you're about halfway through the stock, add the mushrooms, spring onions, lemon zest and the leaves from the thyme. 
Keep ladling the stock as before but now get the veg cooking. You can cook the brocolli, runner beans and peas in the same saucepan - they'll only need about 7-10 minutes. At this stage add the chicken and the second knob of butter to the risotto. 
By the time the veg is cooked, your stock should all be absorbed into the rice. Drain it thoroughly and gently combine with the risotto. 
Season with plenty of pepper and, if required, salt. Serve with grated cheese.


Hopefully I've not forgotten anything. I can't wait to roast another chicken so I can make this again!


Nx