Post-Roast (Chicken) Risotto

Serves two

• an onion
• thyme
• 250g arborio rice
• one litre chicken stock
• two handfuls leftover roast chicken
• handful of chopped parsley
• (optional) couple tablespoons of crème fraîche

1. Slowly soften the finely chopped onion in olive oil until see-through.
2. Chuck in a palmful of thyme and the rice stirring for a couple minutes (can add butter).
3. Add a ladleful of chicken stock at a time, waiting for it to be absorbed. Add the roast chicken with the final ladle.
4. When there is just a little bite to the risotto take it out and stir in seasoning and parsley.

tips

• Fry some courgette with the onions at the beginning
• Chuck in some frozen peas at the end