Ingredients

• Roast Chicken Breast, Chopped And Shredded
• 75g Uncooked Arborio Rice
• Mushrooms, Sliced
• Two Garlic Cloves, Finely Chopped
• Frozen Sweetcorn
• Black Pepper, Salt, Mixed Herbs
• Chicken Stock, Heated
• Reduced Fat Cheddar Cheese, Grated

Method

1. Place the arborio rice, mushroom and garlic into a large saucepan and start to lightly toast it
2. Add sweetcorn, black pepper, salt and mixed herbs in and give it a good mix
3. Add some chicken stock a little at a time and additional boiling water if you need it and reduce to a medium low heat to get the liquid to disappear but slow enough that the rice finishes cooking
4. When the rice is nearly cooked add in some chopped cooked and shredded chicken breast and some grated cheese
5. When the liquid is gone and the chicken has heated through serve it up

Eating And Storage Tips

As this includes already roasted and pre-cooked chicken I would only recommend making enough for the exact amount you need unless you intend to eat it cold as leftovers. An alternative for this, if you wanted to make more risotto than you intend to immediately eat, would be to complete the risotto and just add shredded chicken through when it’s time to eat and reheat.

If you want to, you can cook this in a way that will allow it to stick together whilst warm still and ball it up before breading it and frying them sort of arancini style. You would traditionally do it with cold risotto rice so again if you want to do that then hold off from putting the chicken in and then add it and some cheese to it and follow that process.

I served mine with a side of tenderstem broccoli for added green and crunch but you could pair it with a side salad instead for a more summer feel or for a more on the go cold leftover lunch as well.