Creamy roast chicken risotto from Nigel Slater's Real Food by Nigel Slater

  • Parmesan cheese
  • cooked chicken or turkey meat
  • crème fraîche
  • onions
  • parsley
  • thyme
  • Arborio rice
  • chicken stock

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • scarlettchef on February 09, 2013

    Simple, luscious and truly delicious. And Nigel is right the chopped parsley does enhance the whole dish. It's now a circular dish, in that I use leftover roast chicken for the risotto and then use the carcass to make stock and freeze it ready for the next risotto. Genius!

  • Jane on September 22, 2010

    If you like your risotto creamy and luscious this is the one for one - it is my go-to recipe whenever I have some leftover roast chicken.

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