The best meal for leftovers of roast chicken…
Bill's Blog
Bill's Blog
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Ingredients

  • It’s certainly a better dish made with your own stock, but if you’re short of time you’ll still have a very decent meal by using a stock cube.
  • Serves 4
  • A partially eaten roast chicken.
  • 300 g risotto
  • 400 g leeks, halved, sliced 1cm, and thoroughly washed and drained
  • 100 ml white wine
  • 50 g butter
  • a couple of sprigs of fresh thyme, stripped
  • 100 g parmesan (maybe less if you’ve got lots of chicken bits)
  • ½ lemon (zest and juice) – if you like it very lemony, which I do, you can use a whole lemon

Instructions

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