makes a risotto that Rachel just loves. She asks to have
that for tea every time she stays with her Aunt.
Left over cooked chicken and/or ham, chopped into chunks
- 1 onion, chopped
1 tablespoon of olive oil
- 1 clove of garlic, crushed
- 3 stalks of celery, finely chopped
- 2 cups of Arborio rice
- 1 cup of dry white wine (optional - the
- 4 cups of chicken stock, heated
- 1 cup of mushrooms, chopped
- parmesan cheese, grated
- parsley chopped
- salt and pepper
Cook the onion, garlic and celery in the oil, in a large pot, until
the onion has softened. Add the rice and cook, stirring, for about
4 minutes. Add the wine and stir until the liquid has been
absorbed. Add the heated chicken stock, ladleful at a time,
stirring until the liquid is absorbed, before putting the next
When 2/3 of the stock has been added stir in the mushrooms and
cold meat. Check the rice once all the stock has been added and
add some water if the rice is still uncooked.
Season to taste with the salt and pepper. Take the pot off the
heat and stir in the parmesan and parsley. Leave the risotto
to stand, covered, for a few minutes.
Serve with salad or seasonal veggies on the side
You can use any combination of cold meat and cooked veggies that
you like. Try pumpkin and bacon; chicken, sundried tomato
and asparagus; or your own favourites.