What to eat this month

Love your leftovers … lemon chicken and pea risotto

Love your leftovers … lemon chicken and pea risotto

Other vegetables like courgette, green beans or broccoli would also work well. View the full recipe at Love Food Hate Waste.

What you need

Serves 4-6

  • 1 lemon
  • 480g leftover cooked chicken
  • 1 garlic clove, peeled and crushed
  • 1 tablespoon olive oil
  • 220g risotto or long grain rice
  • 600ml chicken stock
  • 240g frozen peas
  • 125g babycorn, sliced into circles
  • Any fresh herbs
  • Butter
  • 220g risotto or long grain Rice

Directions

  1. Preheat the oven to 200°C (400°F) mark 6. Wash the lemon, finely grate the zest, then juice. 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 minutes.
  2. Meanwhile, heat the 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 a knob of butter, serve straight away.