Ingredients:

• Chicken
• Chicken stock
• Risotto rice
• Garlic, finely chopped
• Leeks, cliced
• Sweetcorn
• Cheese, grated
• Red chili flakes
• Butter

Method:

1. Add some risotto rice, garlic and butter to a pan and allow the butter to melt
2. Add in the leeks, red chilli flakes, sweetcorn and a little of the stock
3. Every time the stock has been absorbed but the rice isn’t cooked add in a little more
4. When it feels about 3/4 cooked add in the cheese and continue to add stock as needed
5. When the rice feels very nearly done add in the chicken and finish cooking
6. Serve and top with fresh herbs

Eating And Storage Tips

You can easily leave the cheese out of the cooking process here and just top with some parmesan or a similar hard cheese if you have that available.

You can also give it a bit more of a kick by adding in fresh chilli instead of just flakes and garnishing with some as well. Alternatively you could give this a bit of a squeeze of lemon or add in some white wine if you have some on hand. This would all give it more depth of flavour.

You can of course just use store bought chicken and generic stock if you don’t happen to have leftovers or of made your own up. But if you want to see how then check out this stock recipe and roast chicken post.

As this has pre cooked chicken in it I would probably suggest not reheating it again but if you like cold risotto then go ahead and pop it into the fridge and eat it the following day. Cold risotto isn’t my preference but you do you!