A deliciously creamy dish, perfect for using up leftover chicken or turkey! Best served with a chilled glass of Gallo Pinot Grigio.
Ingredients:
- Serves 4
- 150ml Gallo Family Vineyards Pinot Grigio or your favourite Gallo white wine
- 1 pinch salt
- 1 red onion
- 400g risotto rice
- 900ml chicken stock
- 150g broad beans
- 1 tbsp olive oil
- 25g unsalted butter
- 200g cooked chicken
- 50g grated Parmesan
- 1 pinch black pepper
Method:
- Place the stock in a saucepan, bring to the boil and then reduce the heat to a very gentle simmer. Heat the oil and half the butter in a large saucepan. Add the finely chopped onion and cook until softened.
- Stir in the rice and cook for 1-2 minutes. Add the Gallo Pinot Grigio wine and stir gently until absorbed
- Add a ladle of the hot stock and stir gently until absorbed, making sure you reach the edges and base of the pan as you stir or the rice will stick
- When you have added about half the stock, stir in the chopped cooked chicken and then continue adding the stock, as before, until the rice is tender and the mixture looks thick and creamy
- Stir in the broad beans with the last addition of stock
- If all the stock has been used and the rice is not quite tender continue adding boiling water to achieve the right consistency
- Stir through the remaining butter, chives and half the grated parmesan. Cook gently for a further minute
- Season with salt and freshly ground black pepper and sprinkle with the remaining Parmesan to serve
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