If you are always looking for new ways to use up your leftover foods, why not try this dish and bring a little Italian sunshine to a cloudy day. Make a tasty risotto with leftover chicken.
Ingredients
8 oz of long grained rice.
1½ pints of chicken stock.
4 oz cooked green beans, cut into small pieces.
6 oz of mushrooms, washed not peeled.
2 oz of butter.
1 large or 2 small onions, peeled and chopped.
12 oz of cold cooked chicken cut into reasonable size pieces
2 tomatoes peeled and chopped
2 oz of sultanas
Method
Melt butter in a large saucepan and fry onions until soft.
Add the mushrooms, plus add the rice and cook slowly
until the rice turns transparent.
Add ¾ of a pint of chicken stock, bring to the boil and simmer for 12 minutes, stirring occasionally.
(if the mixture begins to dry out before the rice is cooked keep adding stock a small amount at a time)
Then add the sultanas and chicken
continue to cook for another 3 minutes, then add beans and tomatoes
season to taste, and cook until the rice is cooked and the risotto is soft and creamy.
