Leftover Chicken Soup Risotto
This delicious risotto transforms leftover chicken soup into a creamy and comforting dish. Perfect for using up leftovers, it combines the flavors of savory chicken and vegetables with the creamy texture of risotto.
Equipment
- 1 large pot
- 1 ladle
- 1 wooden spoon or spatula
- 1 measuring cups
- 1 cooking spoon
- 1 cutting board
- 1 knife
Ingredients
- 2 cups leftover chicken soup
- 1 cup Arborio rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- to taste NA salt
- to taste NA black pepper
- 4 cups low-sodium chicken broth for cooking rice
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and garlic, cooking until softened, about 3-4 minutes.
- Stir in the Arborio rice, allowing it to toast slightly for 2 minutes.
- Gradually add the leftover chicken soup, one ladle at a time, stirring continuously until most of the liquid is absorbed before adding the next ladle.
- Continue this process, incorporating the chicken broth in a similar fashion, until the rice is creamy and al dente, about 18-20 minutes in total.
- Mix in the frozen peas and cook for an additional 3-4 minutes until the peas are heated through.
- Remove from heat and stir in the grated Parmesan cheese. Season with salt and black pepper to taste.
- Let the risotto sit for a couple of minutes before serving.
Notes
For added richness, you can also stir in a tablespoon of butter at the end.
Feel free to customize by adding other leftover vegetables or herbs you have on hand.
If you prefer a thinner risotto, simply add more broth or water to reach your desired consistency.