Chicken "Risotto" - One Nights Leftovers The Next Night's Main Course!

That’s right and it has to be a first...having leftovers left that is...not eating chicken.  The other night we had roasted chicken, rice and gravy with roasted carrots and steamed broccoli.  So last night we had roasted chicken “risotto” with roasted carrots and broccoli.  I’m using “ ” for the “risotto” since I’m not cooking it in a traditional slow and constant stirring manner.

I used the leftover chicken stock (from the roasting pan) and the leftover gravy...all that makes the “risotto” on the wetter side of the lava consistency you look for in “proper” risotto.  Plus I’m not painstakingly tending to my risotto constantly stirring it.  I’m pretty much throwing it all in and keeping my eye on it.

So it’s really chicken, rice and gravy all mixed up together and dressed up with a fancier name than...leftovers.  It works and it’s easy! 

Ingredients

Serves 4-6

2 cups Arborio rice

2 ½ cups chicken stock (plus a little bit more)

2 cups chicken gravy

2 ½ cups leftover roasted chicken, cut into large pieces

1 cup roasted carrots, diced

1 cup steamed broccoli, diced

½ medium onion, diced

½ cup white wine

Olive oil

Juice of ½ lemon

Whipping cream (optional)

Grated Parmesan cheese

Heat a couple of tablespoons of olive oil in a large saucepan over medium heat.  Add the onion and cook until the pieces brown around the edges.  Add the rice and wine; cook until the wine is absorbed.  Reduce heat to low, add stock and cook until it’s almost all absorbed, stirring to prevent sticking.  Add the gravy continue cooking until the rice is tender.  Add chicken, broccoli, and carrots; continue cooking on low until everything is heated through.  Add lemon juice last and stir.   If the “risotto” is dry, add more stock or a little cream.  Serve with grated Parmesan