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Chicken Risotto with peas in a large shallow pan on a blue checked cloth
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Creamy Chicken Risotto

Creamy Chicken Risotto is an excellent way to use up what's left from a roast.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dinner
Cuisine: European
Keyword: Warming supper dish
Servings: 4 servings
Author: [email protected] Cooks


  • 300 g cooked chicken
  • 1 medium onion approx 170g
  • 750 ml stock
  • 40 g butter
  • 200 g arborio rice, or risotto rice
  • 2 teaspoons garam masala, or curry powder (10ml)
  • 100 ml white wine or vermouth
  • 200 g frozen peas
  • 100 g crème fraîche
  • 60 g Parmesan or similar cheese
  • Salt and pepper
  • Fresh parsley to garnish


Large frying pan



  • Tear the chicken into pieces - bigger than bite-size. You want to have to cut it once or twice when you eat it
  • Chop the onions into small pieces
  • Grate the cheese
  • Put the stock on to heat (until just below boiling)

For the Chicken Risotto:

  • Separately, heat the butter in a heavy shallow pan over a MEDIUM heat
  • Cook the onions uncovered until soft, without allowing them to colour - for about 10 minutes. Stir often to prevent them from sticking and browning, adjust the heat if necessary
    They are done when they are transparent
  • Pour in the rice and garam masala or curry powder and stir through the buttered onions
  • Add 50ml wine and cook for about 30 seconds, stirring. Add the hot stock and bring to the boil
  • Turn the heat to MEDIUM-LOW and simmer for 10 minutes, uncovered, stirring frequently
  • Turn up the heat as you stir in the rest of the wine, the chicken and the frozen peas
  • When the risotto begins to bubble, turn it down to MEDIUM-LOW for a further 5-10 minutes, uncovered, stirring frequently
    The risotto is ready when the chicken and peas are heated through and the rice is tender with a bit of a bite
  • Stir the grated cheese through to melt it
  • Add salt to taste - how much depends on how salty your stock is. Add pepper to taste. Stir the crème fraîche through
  • Turn off the heat, put a lid on the pan, and leave for 5 minutes
  • Garnish with chopped parsley if desired.


Everyday Cooks Tips:

  • Chicken - Roast is best. Substitute turkey after Christmas
  • Onions - Use frozen to speed up the dish. (See here to make your own). Use 140g chopped frozen onions
  • Stock - Easy to make your own in the Slow Cooker (and you do have a chicken carcass to hand). If not, buy supermarket stock from the cold shelf. Third option is a cube or Marigold Bouillon
  • Peas - Use any frozen vegetable that you like (or have)
  • Cheese - You could use Cheddar, or leave it out altogether
  • Crème fraîche - You can use Greek yoghurt or cream if that's what you have.