Yes, it’s easy to make this Risotto with Leftover Rotisserie Chicken and it comes together real easy in just one pot.
Put 1 tbsp. of olive oil and about a tbsp. butter in a medium size sauce pan at medium high. We had some leftover rotisserie chicken so I put some of the gelled drippings from the bottom of the container in also. When your butter has stopped foaming add the onion, garlic, salt and pepper. Stir it up and let it cook until the onion and garlic get translucent. Add the rice and mix it all up so the rice becomes covered with the oil and butter.
Add the wine and and a little more butter and stir it in. A little aside here. Every time you have chicken scraps and/or bones leftover you could throw them in a pot big enough to handle it and boil it up for about forty five minutes. Let it cool in the fridge over night strain it and put it in zip-lock bags in the freezer. It’ll be there waiting for you. Or, you could buy some stock or some bullion powder.
That’s our frozen stock settling in. Stir it up fairly often. Use a wooden spoon and keep it from sticking to the bottom of the pot. The rice will absorb the stock, of course, so each time the liquid is even with the top of the rice add some more. If you run out of stock just go with water. Keep it up until the rice is done the way you like it.
While all that is going on cut up the chicken into the size chunks you like.
Core and seed a tomato then dice it.
Add the chicken, tomatoes, peas and the cheese.
Mix it up until the cheese has begun to melt.
Serve up your risotto! With some of poppop’s, er, your homemade bread and some good wine!
I couldn’t help myself. I garnished it with a little chopped basil leaves.
Here is another tasty risotto recipe for you
And a Rotisserie Chicken Zucchini Parmesan recipe.
Risotto with leftover chicken and peas
Ingredients
- 1 tbsp. extra virgin olive oil
- 2 tbsp. butter
- 1/4 cup chopped onion
- 2 cloves garlic, chopped
- 1 cup rice brown will take a little longer to cook
- 1/2 cup white wine
- 3 cups chicken stock
- 3 cups cooked chicken cut into pieces to suit you, or not
- 1/2 cup frozen peas Left frozen will be fresher tasting .
- 1 roma tomato cored, seeded and diced
- 1/2 cup grated parmesan cheese
- 1 pinch each salt and pepper optional on the salt
Instructions
- Put 1 tbsp. of olive oil and a tbsp. butter in a medium size sauce pan at medium high. We had some leftover rotisserie chicken so I put some of the gelled drippings from the bottom of the container in also. When your butter has stopped foaming add the onion, garlic, salt and pepper. Stir it up and let it cook until the onion and garlic get translucent. Add the rice and mix it all up so the rice becomes covered with the oil and butter. Add the wine and and a little more butter and stir it in. Add about 1 cup of the stock. A little aside here. Every time you have chicken scraps and/or bones leftover you could throw them in a pot big enough to handle it and boil it up for about forty five minutes. Let it cool in the fridge over night strain it and put it in zip-lock bags in the freezer. It'll be there waiting for you. Or, you could buy stock or powdered bullion. Stir it up fairly often. Use a wooden spoon and keep it from sticking to the bottom of the pot.The rice will absorb the stock, of course, so each time the liquid is even with the top of the rice add some more. If you run out of stock just go with water. Keep it up until the rice done the way you like it.
- While all that is going on cut up the chicken into the size chunks you like. Core and seed the tomato then dice it.
- When the rice is done to your satisfaction add the chicken, peas, tomato and the cheese. Stir it up wit the wooden spoon. Until the cheese has started to melt (3-4 minutes)
- Serve up! your risotto! With some good wine and YOUR homemade bread.
