Leftovers Recipe of the Week – Chicken, Leek and Mushroom Risotto

November 26, 2007 at 11:31 pm Leave a comment

Okay, last week I attempted to be helpful and try and come up with some approximate quantities. This week, it’s just ‘a dash of this’ and ‘a slosh of this’ and the assumption that you know roughly how to cook risotto!

For 3 portions (yesterday’s dinner and my lunch!), you will need:

  • leftover roast chicken for 3
  • 2 small leeks or 1 big one
  • 1 onion
  • 2 large portobello mushrooms, or equivalent
  • chicken stock
  • white wine
  • fresh or dried herbs, we used tarragon, as we’d roasted the chicken in it on Saturday and made…
  • lemon and tarragon gravy (see Delia’s fast-roast chicken and make too much!)
  • butter
  • cream
  • parmesan
  1. Melt butter. Fry onion until soft. Add dried herbs now (I tend to save fresh till later on, but it’s your choice!) and fry for a bit more.
  2. Add the rice and stir it around to get coated in butter. Add a slosh of cream, but not too much. Stir.
  3. Spoon in some stock. Basically, you need to do this repeatedly till the rice is cooked. Add liquid… wait for it to soak in and evaporate off… add more… wait…
  4. Add the vegetables and chicken and stir.
  5. Keep adding liquid and stirring constantly. I usually alternate between stock, wine and the yummy gravy.
  6. When the rice is cooked, stir through some more cream and grate some parmesan into it to taste. Add fresh herbs here if you didn’t earlier and season.
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Entry filed under: cookery, food, leftovers.

I love… Veg box vegetable of the week – sprout tops

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