Chicken Risotto Recipe

Chicken Risotto Recipe made easy with left over chicken, chicken broth, butter, rice and an Italian cheese. Season and cooked to perfection.

This is a frugal, delicious, creamy Italian dish made with leftovers from those large holidays meals.

It is also a frugal dish made from scratch with fresh ingredients.

Made either way, you will serve your family and friends a quick and easy made, comfort food delight.

Chicken Risotto

  • 1 1/2 cups chopped cooked chicken
  • 4 cups chicken broth
  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 2 teaspoons dried parsley (or 1 tablespoon fresh chopped)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 cup short grained Italian rice
  • 1/2 cup dry white wine (or whole milk)
  • 1/2 cup grated Italian cheese (Romano Cheese, Parmesan Cheese or a combination of both).
  • water if needed

If using leftovers, remove chicken from the bones and stew them in a quart of water. 

Include any leftover gravy for additional flavor to make the  broth.  Or use already homemade or canned broth if you prefer.

Mix chicken broth, onions, butter, parsley, garlic and salt in a large saucepan.

Bring to a rolling boil on medium heat and slowly stir in rice to keep from sticking.

Reduce heat to low and cook 20-25 minutes until rice is soft, stirring occasionally and adding additional water if it gets too dry.

Remove from heat, stir in wine and cheese. Replace lid and place back on low heat until cheese is melted and it is piping hot.

This makes an Italian recipe that is creamy, but not soupy.

  A short grained Italian rice like Arborio or Carnaroli works best in Risotto recipes because they contain more starch content than other varieties and make the traditional dish very creamy. 

If you don't have access to that type of rice you can substitute long grain rice.

It won't give you the same texture and taste. 

However, I do recommend you purchase the Italian rice for this recipe if you can.

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