Miss Carroll’s Kitchen

In central Arkansas, today it is cold with temperatures hovering around 10 degrees Fahrenheit and several inches of snow on the ground. Creamy risotto is one of my favorite comfort foods during the winter months. I have eaten risotto in some of the finest restaurants in New York City,  Italy, and the comfort of my own home. It is a versatile dinner to enjoy alone and to enjoy with your family or friends.

This recipe pulls together leftover chicken and vegetables in your refrigerator. If you want the creaminess of risotto use only arborio rice, otherwise it’s just a rice and vegetable dish. Slow cooking the arborio rice releases the starch and gives the creaminess to this delicious dinner.

Use fresh parmesan if you have it and microgreens pack in even more nutritional value for you and your family. Make your salad and warm up your bread while the risotto is cooking. Then in about 35 minutes, you’ll have dinner on the table.

 Prep Time: 10 minutes 

 Cooking Time: 25 minutes

 Total Time: 35 minutes

 Servings: 4-6 generous servings

Cooking Equipment

• Oversized Dutch oven or skillet with lid
• Medium-sized saucepan
• Wooden spoon

Chicken Vegetable Risotto Ingredients

• 1 pound mushrooms, wiped cleaned, and sliced
• 2 tablespoons butter
• 2 teaspoons fresh thyme or 1 teaspoon of dried thyme
• 1 teaspoon Italian seasoning, more if desired
• 1-2 pounds of leftover chicken or deli chicken, pulled or diced
• 32 ounces of chicken broth or stock, more as needed
• ½ teaspoon of saffron threads, optional but adds depth of flavor
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 sweet onion, chopped
• 2 cloves garlic, sliced
• 2 cups of vegetables of your choice, butternut squash, broccoli, carrots, peas, bell peppers, spinach, kale, etc., chopped
• 1 cup arborio rice (do not substitute or the risotto will NOT be creamy)
• ½ cup parmesan cheese, grated
• ½ teaspoon black pepper
• Salt, as desired

Chicken Vegetable Risotto Directions

1. Heat chicken stock in a medium saucepan and keep warm on low heat. Add saffron threads to season the broth.
2. Melt 2 tablespoons butter in a separate skillet, add Italian seasoning and mushrooms. Cook over medium heat, stirring occasionally. Once the mushrooms have softened and released their juices, add the fresh thyme and lower the heat to simmer. Do not overcook. Set aside.
3. Heat oil and butter in a large Dutch oven over medium heat. Add the onion and cook until translucent.
4. Add garlic and cook for another minute or so until fragrant.
5. Add the 2 cups of chopped vegetables (except the fresh spinach and kale) and cook an additional 3-5 minutes or until slightly cooked.
6. Add the rice. Stir to coat fully in the butter and oil. Add more oil and butter, as needed, one teaspoon at a time.
7. Add the hot chicken broth one ladle at a time and stir often. Add more stock as the rice absorbs the broth. Be sure to add all of the saffron threads to the risotto. Scrap the bottom of the Dutch oven to combine the rich flavors together.
8. Repeat until all of the stock is used – about 20-25 minutes. Taste for tenderness of the rice. Sometimes I add a little extra warmed water to ensure the rice is fully absorbed with the liquids.
9. Add the fresh spinach or kale, if using. Stir gently.
10. Stir in the pulled chicken and stir gently.
11. Add the Parmesan cheese, black pepper, and salt. Stir gently.
12. Taste to ensure it is delicious! Add more seasoning, if needed.
13. Serve with sauteed mushrooms.
14. Garnish with your favorite microgreens.
15. Enjoy immediately with your favorite crusty bread and salad.

ENJOY and make memories with the ones you love! 💗