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Ann's Chicken Risotto

Ann's Chicken Risotto


  • Chicken stock made with leftover chicken carcass, onion and carrots.
  • Vegetables, such as red peppers, onions, garlic, garden peas, sweetcorn or your own choice.
  • Chicken pieces, taken from leftover roast chicken.
  • Ham, if desired.


Fry chopped onion and garlic in olive oil.

Add some risotto rice.

Cook for a few seconds.

Add some chicken stock.

Let the rice thicken up.

REPEAT, adding rice, cooking, then adding stock.

Repeat this until you have enough rice for your meal.

Then add the vegetables, adding more stock as required, until everything is thickened up.
Serve with salad or crusty bread.