Leftover chicken risotto
If you’re looking for a simple, one pot midweek meal that’s ready in under 30 minutes, this leftover chicken risotto is a recipe the whole family will love. It’s made with chicken, butternut squash and asparagus making delicious and full of flavour.
Servings 2 bowls
Ingredients
- ½ medium 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 to 5cm pieces
- 1 chicken fillet (approx 125 grams)
- 1 garlic clove minced
- 500 ml chicken stock
- 4 sprigs 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. Chop the chicken fillet into small cubes – 1cm x 1cm
- Heat one third of the butter in a frying pan and brown the chicken pieces. Remove from the pan and put aside.
- Heat another one third of the butter in the frying pan and brown the onion and garlic for 1-2 minutes.
- Add in the squash slices and thyme leaves and cook for another 2-3 minutes, stirring occasionally.
- 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.
- 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.
- 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.
- Just before serving stir in the grated Parmesan cheese. Enjoy!