Posted by: Josie | March 31, 2008

Chicken, herb and feta risotto

Ingredients (serves 4)

  • 1 roast or barbecued chicken
  • 2 tablespoons olive oil
  • 1 leek, halved, washed, thinly sliced
  • 2 garlic cloves, crushed
  • 2 cups arborio rice
  • 1 litre chicken stock
  • 1/2 cup dry white wine
  • 1/3 cup chopped herbs (such as chives, dill and flat-leaf parsley)
  • 80g feta cheese, crumbled (I used Mayer brand)


  1. Remove chicken meat from bones. Discard skin and bones. Shred meat.
  2. Heat oil in a saucepan over medium heat. Add leek and garlic. Cook for 3 minutes or until soft. Add rice and cook, stirring, for 1 minute.
  3. Pour in the white wine and stir until mostly absorbed
  4. Continuously add small portions of the stock, stirring the rice, until the stock is absorbed. This should take about 20-25 minutes.
  5. Remove pan from heat. Add chicken. Cover for 5 minutes. Stir in herbs and feta. Season with pepper. Serve.

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