Recipe for creamy Chicken Risotto – it is made without alcohol so it is suitable for kids

Left over roast chicken (We had a slightly disappointing roast last night but had the two breasts leftover.)
risotto rice, I used about 3/4 of a bag but we’re greedy
a good knob of butter
2 x large leeks, chopped into rings
salt and ground black pepper
1 teaspoon of dried thyme
chicken stock, either the real deal or made from a stock cube, around 1 litre
half a tub of cream cheese, full fat preferably

How to
Put a large pan on the stove and melt the butter on a medium heat, add the leeks and stir with a wooden spoon. Turn the heat to low and let the leeks soften for about 10 mins but don’t let them colour. They taste a bit funny if they do.

Add the risotto rice and stir into the leeks, almost dry frying the mixture. Add the salt, pepper and thyme and give it another stir. Turn up the heat and add some chicken stock, about 300mls. Have about a litre on standby, but you really won’t know how much you need until the end. Using the wooden spoon, stir away and continue adding stock until you have a risotto like appearance. You want some bite left in the rice, so when the rice starts to look like it’s changing shape (swelling) remove from the heat. Try a spoonful to make sure.

Add the cream cheese and stir, then add the chicken. I like to keep the chicken in fairly large slices as otherwise this dish, being pale in appearance, can look a bit like baby food. I like to be able to identify what I’m eating.

Recipe from Recipes From a Normal Mum, published under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported license.

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