Joe Jenne

Post-Roast (Chicken) Risotto

Serves two

  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