Roast chicken risotto
Roast chicken risotto Malky Soffer

Got leftover roast chicken? Leftover chicken soup? Don’t want to serve "leftovers"? With this recipe, nobody will ever guess it could be made from just that!

​(serves 6-8)


  • 1 head of cauliflower, cut in to very small florets
  • 6-8 chestnut mushrooms, sliced
  • 4tbsp light olive oil
  • 500g Arborio rice
  • 4tbsp dry white wine
  • 1.6 litres hot chicken stock (soup)
  • 1kg roast chicken, deboned and cut into small pieces (I use the white only, but any part will do)
  • Salt and pepper


Heat 2bsp of oil in a large saucepan over a medium heat.

Stir in the cauliflower florets and fry for 5-10 minutes, stirring occasionally, until slightly golden.

Add the sliced mushrooms and fry for a further 5 minutes.

Remove vegetables to a dish and wipe pan clean (do not wash).

Heat the remaining oil in the pan and when hot, add the rice and mix well.

Let the rice heat for 2 minutes, then pour in the wine and mix well.

Reduce the heat to medium-low and add 1 ladleful of the stock and mix well.

Let the rice absorb this liquid and then keep gradually adding more stock, mixing gently and allowing the rice to absorb the stock before adding more.

Continue until all the stock is absorbed and the rice is al dente (approx. 20 minutes).

Stir in the chicken and heat for 2-3 minutes.

Stir in the vegetables and mix well gently.

Add salt and pepper to taste and cook for a further 5-10 minutes until all ingredients are heated through.

Serve with a mixed salad.

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