Restorative chicken and parsley risotto from Food from Plenty: Good Food Made from the Plentiful, the Seasonal and the Leftover with Over 300 Recipes, None of Them Extravagant (page 22) by Diana Henry

  • lemons
  • chicken stock
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute vegetable stock for 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

  • Eat Your Books

    Can substitute vegetable stock for chicken stock.

  • Pamsy on November 24, 2019

    After ignoring this recipe for many years as it didn't seem very exciting I made it for Sunday night supper. It was so good, much more than the sum of its parts! I didn't add the egg yolk and don't think I would in the future, the texture was creamy without it. UPDATE; JULY 2024. Leftovers make a fantastic version of HFW's "Arancini Patties" .....definitely more than the sum of its parts.

  • westminstr on April 09, 2013

    Made this as a boiled rice dish instead of risotto. I doubled the lemon and parsley. I didn't think the chicken was necessary at all, though it certainly didn't hurt the dish. It was a good dish.

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