Other vegetables like courgette, green beans or broccoli would also work well. You can use long grain rice if you don't have risotto rice, but the consistency will be less creamy.

Serves: 4-6
Takes: Approx 30 mins

450g leftover cooked chicken
1 lemon
1 garlic clove, peeled and crushed
240g frozen peas
125g babycorn, sliced into circles
220g risotto or long grain rice
1tbsp olive oil
1tsp Butter
A few torn leaves of herbs
600ml chicken Stocks

1. Preheat the oven to 200°C/400°F/gas 6. Wash the lemon and finely grate the zest. Place the chicken strips in a deep tin. Pour the lemon juice and grated zest over and cook in the preheated oven for 15-20 mins.
2. Meanwhile, heat the butter, garlic and olive oil together in a large wide saucepan, add the rice, and stir to coat the grains with the oil. Heat the chicken stock and keep it simmering on the top of the stove, next to the risotto pan.
3. Gradually add the stock to the rice, stirring, allowing each lot to be absorbed before adding the next. Add the frozen peas and babycorn slices when you've used up about half of the stock. When all the stock has been used up, add the chicken strips and stir thoroughly until piping hot. Add the herbs and serve straight away.

Top time saving tip: Double up this recipe and save the other half for another meal, you can shape the cold risotto into small cakes, drizzle with melted butter and cook in the oven for 10-15 mins until golden and piping hot, serve with vegetables or salad.

www.lovefoodhatewaste.com

Where to next?
Italian shallot, gorgonzola and rocket risotto
We've got lots of tasty Chicken recipes
Why not try out some more More risotto recipes

By Caroline Marson, cookery advisor

• Comment on this
• Send to a friend
• Print this page