Smoked Chicken Risotto

Create this easy and delicious risotto from leftovers.

The ingredient of Smoked Chicken Risotto

• 1l 1 25l 4 5 cups massel chicken style liquid stock see note
• 2 tbsp olive oil
• 1 leek trimmed thinly sliced washed
• 2 garlic cloves finely chopped
• 440g 2 cups arborio rice
• 250ml 1 cup white wine
• 1 carrot peeled quartered lengthways thinly sliced
• 1 zucchini thinly sliced
• 2 smoked chicken breasts shredded
• 150g 1 cup frozen peas
• 40g 1 2 cup shredded parmesan

The Instruction of smoked chicken risotto

• bring the stock just to the boil in a saucepan reduce heat and hold at a gentle simmer
• heat the oil in a large saucepan over medium heat add the leek and garlic and cook stirring often for 3 4 minutes or until soft and translucent but not coloured add the rice and stir over medium heat for 2 minutes or until the grains appear slightly glassy
• add the wine to the rice mixture cook for 2 minutes or until almost evaporated add a ladleful about 125ml 1 2 cup of the simmering stock and stir constantly with a wooden spoon over medium heat until liquid is completely absorbed continue to add the stock mixture a ladleful at a time stirring constantly and allowing the liquid to be absorbed before adding the next ladleful for 10 minutes stir in the carrot and zucchini continue adding stock for a further 10 15 minutes or until the rice is tender yet firm to the bite and the risotto is creamy add the chicken and peas in the last 4 minutes of cooking
• remove from heat stir in parmesan season with salt and pepper to serve

Nutritions of Smoked Chicken Risotto

fatContent: 813 078 calories
saturatedFatContent: 18 grams fat
carbohydrateContent: 5 grams saturated fat
sugarContent: 95 grams carbohydrates
fibreContent: 5 grams sugar
proteinContent: n a
cholesterolContent: 59 grams protein
sodiumContent: 125 milligrams cholesterol

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