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Roast chicken, lemon & herb risotto

Serves 4
Prep time:
Cooking time:

Tegel makes making risotto easier with their great Meal Maker range.



  • 1 pack Tegel Meal Maker Shredded, Sliced or Diced Roast Chicken
  • 2 cups Arborio rice
  • 5 cups chicken stock
  • ½ cup Wither Hills Chardonnay
  • 1 ½ tbsp Pams butter
  • 2 cloves garlic, crushed
  • 1 red onion, finely chopped
  • Juice and rind of 1 lemon
  • 1 tbsp chopped parsley
  • ½ cup freshly grated parmesan cheese
  • Pams salt and freshly ground black pepper
View the method
  1. Place the stock and wine in a saucepan and bring to the boil and then immediately reduce to a gentle simmer. Heat the butter in a saucepan and gently cook the onion and garlic. Add the rice and stir to coat the grains for a minute or so.
  2. Add a ladle of chicken stock and stir until stock is absorbed. Add another ladle and continue to cook in this way until all stock is absorbed and the rice is tender – approximately 20 minutes.
  3. Stir the parmesan, lemon juice, lemon rind and parsley through the risotto then fold in Meal Maker Shredded, Sliced or Diced Roast Chicken and cook a further minute or two. Season to taste with salt and freshly ground black pepper.

Wine suggestion: Chardonnay

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