Shredded Chicken and Prawn Risotto

Another great way of using up leftovers and creates a really filling dish whilst completely on plan.


  1. Make up 200ml of vegetable stock from the CWP golden vegetable drink or bouillon powder and place in a ceramic pan or saucepan.
  2. Add in 80g of grated cauliflower and start to cook through.
  3. Shred 200g (raw weight) cooked chicken and add into the pan.
  4. Season with black pepper, Italian mixed herbs and garlic granules.
  5. Simmer on high (don’t boil) while the chicken heats through and the stock is absorbed and cooks off
  6. Add in 50g pre-cooked prawns and cook until everything is heated through and piping hot.
  7. Serve in a bowl and garnish with some parsley.

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© Chanden/charliekilosugar 2015. Original content please do not reproduce.

3 thoughts on “Shredded Chicken and Prawn Risotto

    1. Hiya I don’t think this will freeze that well due to the prawns – they will end up quite rubbery when reheating I think.
      You could possibly make without the prawns and then add them when defrosting!


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