Chicken Risotto

PennyBy Penny  ,   

November 15, 2017

A simple way to use leftover chicken

  • Prep: 5 mins
  • Cook: 35 mins
  • Yields: 4 servings


1 finely sliced leek

2 cloves minced garlic

250g cooked chicken

225g arborio rice

750ml chicken or veg stock

1-2 tblspn cream cheese

Salt and white pepper to taste

1 tsp chopped chives

Parmesan cheese


1Fry the leek and garlic in butter and olive oil until soft but not coloured

2Add the rice and fry until all coated in oil and butter

3Add ladles of stock and stir until absorbed , then add more and repeat

4Stir through the chopped cooked chicken , make sure it gets hot

5Add a spoonful or 1 of cream cheese and stir well

6Taste and season

7Stir well then serve with chopped chives and Parmesan shavings

You could add a cup of frozen peas at the same time as the chicken if liked


4 Reviews


December 17, 2017

Made this for 2 adults using 1 leek, 150g risotto rice, approx 600mls stock, just under 200g cooked chicken, 150g of peas and 1 tablespoon of lighter soft cheese. For anyone calorie counting it came in under 650 a portion. Came out as 2 generous portions, very cheesy- can’t say I could taste the chicken much!

Craig Wilson

November 16, 2017

You don’t even like risotto ya rat!!xxx

Heather Lundie

November 15, 2017

Craig Wilson xxx

Hazel Elkin

November 15, 2017

Cheers was only wondering about trying this earlier