If you have leftover roast chicken to use up, you’ll love this chicken and pea risotto. With just a few store cupboard ingredients, you can make this family favourite with your leftovers.
There’s something very satisfying about using your leftovers to make a whole new meal, and I absolutely love making risotto. You get a lot of food from very few ingredients, and it’s always delicious.
Risotto needn’t be difficult to make – just pay it a little attention and it will be perfect! This risotto is all made in one pot, saving you washing up too.
Looking for more ways to use your roast chicken dinner leftovers? Why not try Leftover Roast Chicken, Leek and Mushroom Filo Pie, Chicken Nacho Salad, Chicken and Lentil Soup or Creamy Chicken and Bacon Pasta.
Why You’ll Love This Chicken and Pea Risotto
This risotto is comfort food made simple – creamy, flavourful and the perfect way to use up leftover roast chicken. The combination of soft rice, sweet peas and savoury chicken makes it a dish everyone in the family loves! It’s economical, satisfying and all made in one pot, no endless stirring required.
The Ingredients
- Butter – butter is the perfect start for a risotto – it packs everything with flavour. However, you can substitute with olive oil.
- Onion – use a large brown onion,
- Risotto rice – you’ll need to use arborio rice to make the risotto; any other rice won’t have the right texture.
- Roast chicken – use however much leftover roast chicken you have. Don’t worry if it’s more or less than the ingredients specify – it’ll still be delicious. If you want to make this but don’t have leftover roast chicken, you could use shredded rotisserie chicken.
- Chicken stock – or water and a good quality chicken stock cube.
- Peas – use frozen peas for best results.
- Parmesan – or any other good quality hard Italian cheese.
How to Make the Perfect Leftover Chicken Risotto
- Start with onion and butter: This builds a flavour base.
- Toast the rice: Stirring it for a minute helps it absorb liquid beautifully later.
- Add stock gradually: A ladle at a time gives the risotto its creamy consistency.
- Don’t overcook: You want the rice tender but with a gentle bite.
- Finish with Parmesan: This gives that signature risotto silkiness.
Texture Troubleshooting
Too thick?
Add a splash more hot stock or water and stir gently to loosen.
Too thin?
Simmer uncovered for a few extra minutes – it’ll thicken quickly.
Rice still firm?
Add a little more water and cook a few minutes longer.
Not creamy enough?
Stir vigorously for a minute at the end or add a knob of butter and cheese.
Over-salted?
Add a splash of unsalted stock or water to balance.
FAQs
Yes — just replace the wine with extra stock or a squeeze of lemon juice.
You can, but cook it separately first so it’s golden and cooked through before adding.
Try asparagus, broad beans or chopped green beans.
Chicken and Pea Risotto – Easy Leftover Roast Chicken Recipe
Ingredients
- 20 grams butter
- 1 onion
- 300 grams arborio rice
- 200 grams roast chicken shredded
- 700 ml chicken stock
- 200 grams frozen peas
- 60 grams parmesan grated
Instructions
- Peel and finely chop the onion. Melt the butter in a large pan over a medium heat. Add the onion and cook for two minutes.
- Tip in the rice, stir so that the rice is covered in the butter. Add about 50 ml of the stock. Stir, turn the heat down to low.
- Add 50ml more stock every 3 minutes or when the risotto is looking dry, stirring each time.
- When all of the stock is used up, taste the risotto – it should be al dente. If it is underdone, add 50ml more water and continue until the rice is ready.
- Stir in the peas and Parmesan. Add salt and pepper to taste.
Notes
Variations & Add-Ins
- Add greens: Stir through spinach or asparagus tips for colour and freshness.
- Creamier version: Add a splash of double cream or a knob of butter before serving.
- No chicken? Try leftover turkey or shredded roast pork instead.
- Cheesy twist: Stir in a spoonful of mascarpone or cream cheese.
- Make it vegetarian: Swap chicken for mushrooms and use vegetable stock.
Storage & Reheating
- Fridge: Keeps up to 2 days in an airtight container.
- Freezer: Risotto doesn’t freeze well — enjoy it fresh if possible.
- Reheat: Add a splash of stock or water, warm gently on the hob and stir often.
More risotto recipes to try:
- Autumn Vegetable Risotto
- Beetroot and Goats Cheese Risotto
- Chorizo and Pea Risotto
- Asparagus Risotto with Parmesan Crisps
- Spring Vegetable Risotto with Feta
- One Pot Mushroom and Thyme Risotto
Tasty and cheap to make – perfect family dinner