Chicken and Asparagus Risotto

Last Updated on November 12, 2018

Risotto – the perfect use for leftover Roast Chicken

I love making risotto.  I find the stirring process quite therapeutic, getting that gloopy sticky mixture as the starch from the rice is released.  And, its something where you can be creative with your leftovers and make a meal that’s almost elegant with things that you might otherwise throw away.

Now, yesterday I indulged my craving for roast chicken.  Then I picked off the remaining meat and made chicken carcass stock, just boiling up the bones with an onion, carrot and bay leaf. And, that gave me the perfect leftovers for Risotto, albeit one with a rich golden base

This recipe is for Chicken and Asparagus Risotto.  But it’s infinitely variable.  There are even sweet risotto recipes if you happen to like the idea of strawberries…and a rather beautiful beetroot risotto.

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Chicken and Asparagus Risotto

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

This recipe can be adapted to whatever vegetables and/or meat you have to hand. I particularly like pea and ham risotto and lemon risotto (add the juice of half a lemon and a little zest at the end). It's the perfect way to use up <g class="gr_ gr_246 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del" id="246" data-gr-id="246">left over</g> roast chicken and the stock that you make from the chicken carcass.

Course: Lunch

Cuisine: Italian

Servings: 2

Calories: 350 kcal

Author: Fiona Maclean

Ingredients

• 150 g Risotto Rice Arborio or Carnaroli - don't use normal rice, it won't work!
• 250 ml Chicken Stock I personally don't think risotto works with a stock cube. I've tried, it doesn't happen for me.
• 125 ml White Wine
• 50 g Butter
• 100 g <g class="gr_ gr_247 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del" id="247" data-gr-id="247">Left over</g> Chicken
• 100 g <g class="gr_ gr_248 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace gr-progress sel" id="248" data-gr-id="248">Aspargus</g> tips
• 1 tablespoon Cream or Creme Fraiche
• 1 tablespoon Parmesan Cheese

Instructions

1. Heat the stock
2. Melt the butter in a heavy bottomed pan
3. Stir the rice into the melted butter and cook gently till it is translucent at the edges
4. Pour in the white wine and stir continuously till the wine is absorbed or evaporates and you have a <g class="gr_ gr_249 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del multiReplace" id="249" data-gr-id="249">slighly</g> gluey mixture
5. Now add in a ladleful of warm stock. Stir again till it is all absorbed
   
   
6. Continue doing this till most of the stock has been added. The rice should still have some bite, but be soft on the outside. If necessary you can add in a little hot water if you start to run out of stock.
7. Add in the asparagus tips and chicken and the remainder of the stock.
   
   
8. Cook through till the stock is absorbed. Then stir in the cream and parmesan and allow the mixture to rest for 5 minutes before serving
9. Check the seasoning and serve.

Nutrition Facts

Chicken and Asparagus Risotto

Amount Per Serving (150 g)

Calories 350

* Percent Daily Values are based on a 2000 calorie diet.

For me, a good Risotto involves a great homemade stock.  And, stirring a lot.  I don’t believe risotto made with a stock-cube works in the same way and I think the stirring process is essential to get that lovely silky risotto texture.  Baked in the oven risotto is fine, but not the same!

I make a variation of this every time I have a leftover chicken carcass – it’s a great way to use up scraps of chicken and a more substantial alternative to soup.  My own favourite flavour ingredients include truffled mushrooms, ham and parmesan, leek and chicken, lemon or prawns with red peppers.  Delicious.

If you’d like to keep this recipe for later, why not pin it now.

Meanwhile, here’s another great way to use up a leftover chicken carcass – why not try my easy cockaleekie soup