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Message: <blockquote data-quote="Deleted member 371625" data-source="post: 2029482">To some extent, the recipe varies depending on what stuff I have leftover.This time was as followsApproximately 50g each of shallot, carrot & fennel finely chopped with a couple of cloves if garlicFried for a few minutes until soft in rapeseed oilAdded to about 800 ml of simmering chicken stock90g arborio rice added and heated until soft (c. 20 min.)About 100g of shredded chicken added.Now the tricky bit. Whisk an egg with 50 ml of lemon juice.Add a couple of ladles of the hot soup whilst keeping whiskingAdd this back into the soup and stir the soup until mixed. If the whisking isn't brisk enough you may see a few bits of scrambled egg in the soup but this doesn't alter the taste, just the appearance. Serve [4 generous portions, this recipe gives each at 125 Cal / 9.1g carbs] Celery is more commonly used then fennel but I usually have some leftover fennel in my fridge as I use it quite a lot. Any risotto or paella rice will do (probably pudding rice too). I find that this  makes the last bit of a chicken and a few bits of veg go a long way.</blockquote>

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