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
- 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
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!