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Oven-baked leftover roast chicken, bacon and pea risotto

Oven-baked leftover roast chicken, bacon and pea risotto

This recipe incorporates left over roast chicken from our classic roast chicken recipe. If you have left overs from a whole roast chook, its always great to be able to use what you have to create another meal.

Takes 25 Minutes

Serves 2 People


100g bacon, diced into lardons

1 onion, diced

3 garlic cloves, minced

1 cup risotto rice

1 tbsp white wine vinegar or apple cider vinegar

200g leftover roast chicken, shredded

2 cups of water (include leftover gravy in this amount)

1 stock cube

1 cup peas

60g butter

60g parmesan, finely grated

½ lemon squeezed

salt and pepper

2 cups fresh rocket salad

  1. Preheat oven to 200c. In a large frying pan, medium-high heat, melt 2/3rds of the butter, once melted add bacon, fry for 2-3 minutes until slightly crispy. Add onion and fry for a further 3-4 minutes until soft and fragrant.
  2. Add garlic and fry for 1-2 minutes until fragrant.
  3. Add rice, vinegar, chicken and stir to ensure all rice is coated for a minute.
  4. Add water/gravy, stock cube and bring to the boil.
  5. Tip risotto mix into an oven proof dish. Cover with foil or lid if it houses one. Place in oven for 20 minutes until al-dente.
  6. Once cooked, stir through peas, parmesan, remaining butter, lemon and season with good pinch of salt and pepper.
  7. Serve with fresh rocket salad drizzled in balsamic

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