Summary

Prep: 5 mins
Cooking: 25 mins
Ages: Toddlers to Teens
Difficulty: Easy peasy
Makes: 2 servings

Origins of risotto

Risotto is a particular kind of rice dish that originates from Italy. It requires a specific type of starchy rice (arborio or carnaroli rice) to make it. This is cooked differently than you would cook white or brown rice and needs constant stirring. The result is a rice with a creamy texture that makes a great base for meat, veg and cheese.

Our leftover chicken risotto

Our recipe is packed full of nourishment.

We’ve used protein rich chicken.  You can use leftover chicken here, or fresh. We’ve allowed for both in this recipe.

We also included butternut squash which is a rich source of Vitamin C and potassium.

And as always we’ve not forgotten about the greens…asparagus adds a crunchy note and helps boost your Vitamin A, C and K.

Ingredients

• ½ medium yellow squash cut into cubes  (4 ounces or 110 grams)
• ½ medium yellow onion, finely chopped
• 110 grams Arborio rice
• 100 grams asparagus, trimmed and cut into 2 inch or 5cm pieces
• 1 x 125 gram free-range chicken fillet
• 1 clove of garlic, minced
• 500 ml of organic chicken stock
• 4 sprigs of fresh thyme, leaves only
• 25 grams unsalted butter
• 40 grams Parmesan cheese, grated

Instructions

If you’re using leftover cooked chicken, then skip to step 3.

1. Chop the chicken fillet into small cubes – 1cm x 1cm
2. Heat one third of the butter in a frying pan and brown the chicken pieces. Remove from the pan and put aside.
3. Heat another one third of the butter in the frying pan and brown the onion and garlic for 1-2 minutes.
4. Add in the squash slices and thyme leaves and cook for another 2-3 minutes, stirring occasionally.
5. Add the last third of the butter to the frying pan and add the uncooked rice. Cook for 1 minute stirring constantly so that the rice is coated with the butter.
6. Pour in some of the chicken stock. Add enough to just cover the rice by about 1 cm and simmer for 20 minutes. During this time stir constantly and add broth a little at a time to keep the rice covered.
7. Before the last addition of broth, add in the asparagus pieces and cooked or leftover chicken pieces with the last bit of stock and simmer for 4-5 minutes, stirring again.
8. Just before serving stir in the Parmesan cheese. Enjoy!

Leftover chicken risotto – our step by step guide:

If you’re using leftover chicken then skip this step and the following one.

Chop the chicken into small cubes, about 1 cm in size.

Melt a third of your butter in a saucepan or a saute pan.

Brown your chicken pieces for a few minutes.

It’s not necessary to fully cook the chicken at this point.

We are just looking to brown the meat and to get some of the juices into the butter for a tasty base.

When browned remove your chicken pieces from the pan and set aside.

Add a third more of your butter to the pan.

Add the onions and garlic in and saute for a minute or two, making sure that the garlic doesn’t burn.

Now add the squash and the chopped thyme to the pan.

Move everything around in the butter for 2-3 minutes.

Add the last third of your butter and pour your arborio rice into the pan.

Stir everything around, ensuring that the rice is coated in the butter.

This is what will make your risotto creamy and tasty.

Pour enough of your chicken stock into the pan to cover the whole mixture by about a cm.

Let everything cook, stirring continuously until the liquid is absorbed and the rice is softening.

Keep adding stock in the same way, stirring, letting the stock absorb, and adding more stock.

The whole process should take about 20 minutes.

During the last addition of your stock, add your browned chicken or leftover cooked chicken pieces to the pan. Add the asparagus stems too.

Cook for about 4-5 minutes, or until the last batch of stock is absorbed and the rice is nice and creamy, but not overcooked.

Add your Parmesan cheese in and stir it all in.

Enjoy this delicious nutrient-packed family dinner!