Lemon mousse
Make these smart, simple desserts ahead of time for a relaxed Friday night supper with friends
Roast chicken & pea risotto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp vegetable oil
- 1 onionchopped
- 1 garlic clovecrushed
- 350g risotto rice
- 1 small glass white wine
- 1l hot stock
- 2 chicken breastsfrom the roast chicken, chopped
- 1 tbsp thyme leaf
- 200g frozen peas
- 1 tbsp crème fraîche
- 2 tbsp grated parmesanplus extra to serve
Nutrition: per serving
- kcal641
- fat20g
- saturates7g
- carbs77g
- sugars4g
- fibre5g
- protein42g
- salt0.85glow
Method
step 1
Heat oil in a large pan and cook the onion and garlic for 5 mins. Stir in the rice and cook for 1 min more, until it starts to look transparent. Pour in the wine and keep stirring until all the liquid is absorbed.
step 2
Add the stock and simmer until the rice is just tender. Stir through the chicken, thyme and peas, then cook for 2 mins or until the chicken is warmed through. Add the crème fraîche and parmesan with some seasoning, then remove from the heat. Cover with a lid and leave to stand for 2 mins before serving with extra parmesan, if you like.
