A delicious and easy risotto made with leftover roast chicken and vegetables. This recipe even uses the chicken carcass to make a very tasty stock!
For the Chicken Stock:
- whole chicken carcass
- 4 garlic cloves, crushed but not peeled
- 3 celery stalks, roughly chopped
- 2 carrots, roughly chopped but not peeled
- 1 onion, peeled and roughly chopped
- salt and pepper
For the Risotto:
- 1 tbsp oil
- 1 onion, finely diced
- 300g risotto rice
- 1 litre chicken stock
- 150g leftover roast chicken
- 150g leftover cooked vegetables
- 75g frozen peas
- 1/2 red pepper, finely diced
- 40g grated parmesan cheese
- First of all make sure you remove all the meat you can from the chicken carcass. I find it easier to do this the following day once the chicken has been in the fridge all night. Put the removed chicken meat into a bowl, cover and leave in the fridge.
- Place the remaining chicken carcass into a large saucepan or stock pot and add the garlic, carrots, celery and onion. Add in 3 litres of cold water. If your pot is not big enough start with a smaller amount of water and then top it up as it reduces.
- Bring to the boil and reduce to simmer for at least 2 hours. Remove the pot from the heat and pour the liquid through a sieve or very fine strainer into a jug.
- You can taste the stock at this point and season with salt and pepper to your liking.
- Leave the stock to cool and skim any fat from the top.
- If necessary, top the stock up with boiling water to make 1 litre of stock.
- In a large pan heat the oil on a medium heat and then add the onion, cooking for 2-3 minutes until soft but not browned.
- Add the risotto rice and stir well.
- Next add in the chicken stock, bring to the boil and then reduce to a simmer. Cook for 12-14 minutes, until the rice is cooked and the chicken stock almost all absorbed. Stir every few minutes.
- Add in the leftover chicken and vegetables and also the peas and red pepper and stir well.
- Cook for another 3-4 minutes before mixing in the grated parmesan.
- Serve immediately.