Chicken & mushroom risotto
- 200g leftover chicken
- 1 pack bacon and mushroom risotto rice
- 1 pack rocket leaves
- 50g Parmesan shavings
- Oil to drizzle
Cook a 250g pack of easy-cook risotto as per the manufacture’s instructions, and at the end of cooking stir through the cooked chicken to warm through.
Remove the risotto from the heat and stir in the rocket.
Season to taste and top with 50g parmesan shavings and a drizzle of extra virgin olive oil.