Chicken, leek and pea speltotto with vermouth from A Bird in the Hand: Chicken Recipes for Every Day and Every Mood (page 208) by Diana Henry

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Notes about this recipe

  • veronicafrance on March 22, 2021

    I made this with risoni (rice-shaped pasta) and used mushrooms instead of peas. It was deliciously creamy with just a spoonful of crème fraîche stirred in at the end (no butter, I used olive oil for the initial frying). If you do this you'll need less stock and it will cook more quickly (about 25 minutes). Another good use for leftover chicken.

  • JJ2018 on June 18, 2019

    This was nice though I don’t think I would rush to make again. Spelt risotto is as she says not as creamy as regular risotto and I think this just cemented for me I prefer traditional. Added plenty of Parmesan and a squeeze of lemon.

  • Zosia on April 17, 2015

    Great end use for leftover chicken. I made it without the butter and creme fraiche so it was less rich than intended, but still very tasty.

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