Last night I looked in the fridge and freezer and I had some shredded chicken from Sunday’s roast (frozen), half a punnet of mushrooms that were looking a bit sorry for themselves and half a jar of spanish chicken sauce. So what to do with all these leftovers? I decided on a sort of risotto. This is what I did:
Fried the mushrooms in oil and a little butter with two cloves of garlic and two large shallots purchased by our French student when he made the ratatouille last week. I added a handful of frozen peas too. I cooked about 350g basmati rice and threw that on top with the half a jar of sauce, a can of tomatoes and half a glass of white wine that was lurking in the fridge. I boiled it up for a bit and added a couple of tablespoons of tomato purée, salt and pepper and a couple of shakes of smoked paprika. Finally I threw in the shredded defrosted chicken and warmed it through thoroughly. It was delicious! This fed three of us last night and we finished it for lunch today.