Easy Leftover Roast Chicken Risotto
Is there anything better than a delicious, home-cooked meal? Especially one that uses leftovers from a previous dinner? This easy leftover roast chicken risotto is the perfect way to use up leftovers and enjoy a nutritious and tasty meal. With just a few simple ingredients, you can have this dish on the table in no time. So why not give it a try tonight?
What to do with leftover roast chicken?
There’s nothing quite like a roast chicken dinner. The smell of herbs and garlic wafting through the house, the sound of the crackling skin, and the sight of the perfectly cooked bird on the table. But what do you do with the leftover chicken? Here’s a recipe for leftover chicken risotto that will have you excited for leftovers. This dish is packed with flavorful ingredients like onions, leeks, and celery. Plus, it’s easy to make and can be on the table in under an hour. So the next time you find yourself with leftover roast chicken, give this risotto a try. You won’t be disappointed.
Other leftover chicken ideas
Leftover roast chicken is one of the most versatile ingredients in any cook’s repertoire. Whether you’re looking for a quick and easy weeknight meal or planning ahead for a luxurious Sunday lunch, there are endless possibilities when it comes to leftover chicken. Here are just a few of the many delicious things you can do with leftover roast chicken:
- Make a simple soup by adding some chopped vegetables and stock to leftover chicken.
- Elevate a classic Caesar salad by adding shredded roast chicken.
- Create a colourful stir-fry by adding leftover chicken to your favourite veggies.
- Give plain rice or pasta a boost of flavour by stirring in leftover chicken.
- Make a tasty wrap or sandwich by filling a tortilla or slice of bread with leftover chicken and your favourite toppings.
- Try my leftover chicken and leek pie topped with a cheese shortcrust pastry.
There’s no need to let the leftover roast chicken go to waste – with a little imagination, it can be transformed into a delicious meal that the whole family will enjoy.
Homemade stock from a roast chicken
When you’ve cooked your roast chicken keep the leftover juices (there’s usually quite a lot). We just pour it into a bowl and store it in the fridge. When cooled, the fat of the chicken will sit on top, but underneath you will have lovely tasty chicken stock. Just discard the fat or use it in pastry for pies and add the stock to the risotto.
No homemade chicken stock?
Let’s face it, we’ve all been there. You’re in the middle of making a delicious chicken risotto, and you realize that you’re out of chicken stock. But before you start panicking, remember that a stock cube is just as good. Simply dissolve the cube in boiling water, and voila – Instant chicken stock! Not only is it just as good as homemade, but it’s also incredibly convenient. So next time you find yourself in a bind, don’t stress – Just reach for a stock cube.
Other one-pot recipes
Ingredients
You will need:
- 300 g Leftover Roast Chicken (stripped into pieces)
- 300 g Risotto Rice
- ½ Leek (Finely Chopped)
- 1 Red Onion (Finely Chopped)
- 1 Carrot (Finely Chopped)
- 1 Celery (Finely Chopped)
- 1 Chicken Stock – Homemade or a stock cube
- 150 g Creme Fraiche
- 1Â Clove of garlic
- 3 Sage Leaves (Finely Chopped) or dried.
- 1 tsp Bouillon Powder
- 150 g Cream Cheese/Soft Cheese
- 1 tsp Chilli Powder
- 400 ml Water
- Black Pepper (to season)
Fry the onions then add the mixed veg. Add the leftover chicken Add the homemade chicken stock or stock cube Add the crème fraiche and cream cheese. Add the risotto rice and stir thoroughly Slowly add the water a bit at a time and simmer.
Recipe for leftover roast chicken risotto
Leftover roast chicken risotto is one of the easiest and most delicious ways to use up leftover chicken. It’s also a great way to make a quick and healthy weeknight meal. To make leftover roast chicken risotto, start by
Easy Leftover Roast Chicken Risotto
Equipment
Ingredients Â
- 300 g Leftover Roast Chicken (stripped into pieces)
- 300 g Risotto Rice
- ½ Leek (Finely Chopped)
- 1 Red Onion (Finely Chopped)
- 1 Carrot (Finely Chopped)
- 1 Celery (Finely Chopped)
- 1 Chicken Stock
- 150 g Creme Fraiche
- 1 Clove of garlic
- 3 Sage Leaves (Finely Chopped)
- 1 tsp Bouillon Powder
- 150 g Cream Cheese
- 1 tsp Chilli Powder
- 400 ml Water
- Black Pepper (to season)
InstructionsÂ
- Heat some oil in a pan and add the onions. Fry until soft. Add the leek, carrot, celery, garlic, sage and chilli powder. Mix together for a few minutes.
- Add the chicken pieces and stock and mix through, then add the creme fraiche and cream cheese. Stir until fully combined.
- Slowly add the water a bit at a time. Add the bouillon and black pepper. Simmer for about 20 minutes or until rice is cooked.
