Roast chicken risotto

• portions: 4

Ingrédients

40g cold butter, cubed

1 tbsp olive oil

½ an onion, chopped

1 garlic clove, crushed

Salt and black pepper

500ml chicken stock

220g Arborio rice (risotto rice)

100mI white wine

220g frozen peas

450g leftover roast chicken, shredded

Zest of I lemon

40g Parmesan, grated, plus extra to serve

Handful of fresh parsley, chopped

Instructions

I Melt half of the butter with the oil in a large pan over a medium heat. Cook the onion for 5-6 minutes until softened, then add the garlic and cook for one minute longer. Season with salt and black pepper.

2 In a second pot, bring the stock to a boil, then keep hot over a medium heat.

3 Add the rice to the onion mixture and stir for two minutes. Add the wine and turn the heat to medium-high. Stir constantly until the wine has been absorbed.

4 Gradually add the hot stock one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Add the frozen peas halfway through.

5 Add the chicken and lemon zest and stir until the chicken is completely hot throughout. Add the remaining butter and the Parmesan and beat vigorously with a wooden spoon until glossy. Stir in the chopped parsley.

6 Divide amongst bowls and serve immediately, topped with some extra grated Parmesan.