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Preparation time is 5minutes
Cook time is 15minutes
Total time is 20minutes
Serve is for 4 people
Estimated cost per serve is 8.38 dollar
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2 cloves garlic, peeled and minced
- 1tablespoons olive oil
- 1 medium leek, finely sliced
- 300grams risoni pasta
- 1 pinch saffron
- 2 3/4 cups chicken stock, hot
- 150grams peas, frozen
- 300grams cooked chicken, shredded
- 40grams parmesan, grated
- 1 medium lemon, juice and zest
- 1 pinch cracked black pepper
Description
This risoni is quicker and easier than the traditional risotto, great for using up leftover chicken.
Method
Step 1 of 4
In a large, deep frying pan, heat the oil and cook the leeks and garlic over a medium heat for 2-3 minutes to soften.
Step 2 of 4
Stir in the risoni, saffron and chicken stock, bring to the boil and simmer for 4 minutes.
Step 3 of 4
Add the peas, half the lemon juice and zest and simmer for another 2 minutes or until the risoni is tender and has absorbed all the stock.
Step 4 of 4
Stir in the shredded chicken and grated parmesan, season with cracked black pepper, more lemon juice to taste and serve.
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