Lemon chicken and pea risotto recipe

  • Serves 4
  • 10 mins to prepare and 35 mins to cook
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Customer recipe by Deborah Homden
Added 78 months ago

Heat the oil in a large pan, add the garlic and rice and stir.
Add the chicken pieces.
Meanwhile place the chicken stock in a saucepan. Heat and keep simmering on stove.

Start adding the stock to the rice a bit at a time, stirring as you go. Wait until the stock is absorbed before adding more...
When just over half the stock has been used add the frozen peas.
Continue to add the stock and stir until its all absorbed .
Serve with freshly grated parmesan.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 225g (8oz) - leftover cooked roast chicken, torn into pieces
  • 1 - lemon, halved and juiced
  • 800ml - chicken stock
  • 1 tablespoon - olive oil
  • 1 - garlic clove chopped
  • 200g (7oz) - risotto rice
  • 150g (5oz) - frozen peas
  • 50g (2oz) - Parmesan cheese
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