Healthy Chicken Risotto Recipe with Leftover Chicken
Try this foolproof, creamy, flavorful, quick, healthy chicken risotto made with leftover grilled chicken, celery, and Parmesan. A healthy and delicious dinner perfect for the whole family!
Why You’ll Love This Healthy Chicken Risotto Recipe
There have probably been times when you’ve had leftover grilled chicken in your fridge and weren’t sure how to use it. I’ve been there too!
Since my kids love rice and can eat it every day, I created this creamy risotto using leftover chicken as a great way to add more protein to their meals.
This recipe comes together in under 30 minutes. Adding veggies and healthy protein makes it a quick and nutritious option for busy weeknight dinners.
What Vegetables Go in This Creamy Chicken Risotto
In this creamy risotto, onion and celery are essential vegetables that add flavor and texture. When cooked, onion brings a mild sweetness, while celery adds a light crunch and a hint of freshness.
Together with the heavy cream, they create a flavorful base for the risotto and perfectly complement the rich, creamy ingredients. I bet you’ll love this perfectly comforting creamy texture!
You can customize this recipe by adding other vegetables. Peas are an excellent option for extra protein. However, since my son has a severe allergy to peas, I avoid using them in our meals.
Mushrooms are a great addition to this dish. They add a rich, delicious flavor that complements the creamy risotto when cooked with heavy cream.
What You’ll Need and Tips for Making This Healthy Chicken vegetable Risotto
Ingredients
- 2 tbsp olive oil
- 1 cup uncooked long-grain white rice – while risotto is usually made with short-grain rice like Arborio rice, long-grain rice works well in this recipe.
- 1/2 medium onion, chopped – you can use either red or yellow onion.
- 2 celery sticks, chopped
- 1 tsp salt (or adjust to taste)
- Black pepper to taste
- 1/4 cup white wine – feel free to skip the wine or swap it with broth or water.
- 2-3 cups water, added gradually in 1/2 cup increments – I like to use plain water for this recipe. You can use chicken broth or vegetable stock or a mix of half water and half stock. Remember that store-bought chicken stock or vegetable broth is often high in sodium, which you might want to avoid. With water, there’s no worry about added salt or unnecessary ingredients.
- 1/4 cup heavy cream
- 1/2 lb grilled chicken, chopped – any leftover chicken works, whether grilled chicken breasts or thighs. You can use it here even if you have leftover rotisserie chicken.
- 1 tbsp Parmesan cheese
Steps
- Heat the olive oil: Heat the olive oil over medium heat in a large saucepan or skillet.
- Sauté the veggies: Add the chopped onion and celery to the pan, cooking until softened, about 4-5 minutes.
- Toast the rice: Stir in the uncooked rice and cook for 2-3 minutes, allowing the rice to toast lightly.
- Add the wine: Pour the white wine, stirring constantly until the rice absorbs it.
- Add water incrementally: Add 1/2 cup of water at a time, stirring continuously and letting the rice absorb each addition before adding the next. This step will take about 15-20 minutes.
- Season: Stir in the salt and pepper to taste.
- Stir in the cream: Add the heavy cream and stir until the mixture becomes creamy.
- Incorporate the chicken: Cut the grilled chicken into small pieces. Add the chopped grilled chicken to the risotto, letting it heat through.
- Finish with Parmesan: Stir in the cheese and cook for 2 minutes on low heat.
- Serve: Serve warm, optionally garnishing with extra Parmesan or herbs.
Quick Tip!
Add the water slowly and stir continuously for the best risotto texture. This helps release the starches from the rice, creating a creamier consistency without needing too much cream!
Can I use any rice for this risotto?
Traditionally, risotto is made with short-grain rice like Arborio, but long-grain rice works in this recipe, too. The texture might be slightly different, but it will still be creamy and delicious.
Can I substitute the heavy cream?
Yes! To make it lighter, you can use milk, half-and-half, or a plant-based cream, but the texture might differ slightly.
Can I make risotto without wine?
Yes, you can skip the wine or replace it with an equal amount of water.
Wrapping Up
This creamy chicken risotto is an easy and delicious dish with leftover grilled chicken, rice, and simple ingredients like onion, celery, and Parmesan cheese.
This dish comes together in under 30 minutes, making it ideal for a quick, healthy dinner. When you’re short on time but still want something nutritious for your family, this one pot recipe is a go-to!
And if you ask me, this is a pure comfort food and a delicious full meal that will keep you satisfied for hours. Also, it is an excellent option for hosting a dinner party!
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Chicken Risotto using Leftover Chicken
Ingredients
- 2 tbsp olive oil
- 1 cup long-grain white rice uncooked
- 1/2 onion medium, chopped – you can use either red or yellow onion.
- 2 celery sticks chopped
- 1 tsp salt or adjust to taste
- to taste Black pepper
- 1/4 cup white wine
- 2-3 cups water added gradually in 1/2 cup increments
- 1/4 cup heavy cream
- 1/2 lb grilled chicken chopped – any leftover chicken works, whether it’s grilled breasts or thighs.
- 1 tbsp Parmesan cheese
Instructions
- Heat the olive oil over medium heat in a large skillet or saucepan.
- Add the chopped onion and celery to the pan, cooking until softened, about 4-5 minutes.
- Stir in the uncooked rice and cook for 2-3 minutes, allowing the rice to toast lightly.
- Pour the white wine, stirring constantly until the rice absorbs it.
- Add 1/2 cup of water at a time, stirring continuously and letting the rice absorb each addition before adding the next. This step will take about 15-20 minutes.
- Stir in the salt and pepper to taste.
- Add the heavy cream and stir until the mixture becomes creamy.
- Add the chopped grilled chicken to the risotto, letting it heat through.
- Stir in the Parmesan cheese and cook for 2 minutes on low heat.
- Serve warm, optionally garnishing with extra Parmesan or herbs.
Video
Notes
- These is the nutrition facts for 1 serving of this recipe. Total servings for this recipe: 4 people.
- Refer to the post above for video instructions and other useful information.
- Nutrition information is an estimate and will depend on your specific ingredients.
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Quick tip: Add the water slowly and stir continuously for the best risotto texture. This helps release the starches from the rice, creating a creamier consistency without needing too much cream!Can I use any rice for this risotto?
Traditionally, risotto is made with short-grain rice like Arborio, but long-grain rice works in this recipe, too. The texture might be slightly different, but it will still be creamy and delicious.Can I substitute the heavy cream?
Yes! To make it lighter, you can use milk, half-and-half, or a plant-based cream, but the texture might differ slightly.Can I add other vegetables to this risotto?
Absolutely! Add veggies like mushrooms, peas, or spinach for flavor and nutrition.Can I make risotto without wine?
Yes, you can skip the wine or replace it with an equal amount of broth or water.
