Chicken Risotto using Leftover Chicken
This recipe serves about 4 people, making it a great option for a family dinner or for meal prep. You can adjust the ingredient quantities based on how many servings you need.
Servings: 4 people
Calories: 389kcal
Ingredients
- 2 tablespoon olive oil
- 1 cup long-grain white rice uncooked
- ½ onion medium, chopped – you can use either red or yellow onion.
- 2 celery sticks chopped
- 1 teaspoon salt or adjust to taste
- to taste Black pepper
- ¼ cup white wine
- 2-3 cups water added gradually in ½ cup increments
- ¼ cup heavy cream
- ½ lb grilled chicken chopped – any leftover chicken works, whether it’s grilled breasts or thighs.
- 1 tablespoon 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 ½ 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.
Nutrition
Calories: 389kcal | Carbohydrates: 39g | Protein: 19g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 60mg | Sodium: 660mg | Potassium: 230mg | Fiber: 1g | Sugar: 1g | Vitamin A: 261IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
