Speaking of one-pot dishes, Risotto is one that never disappoints in my book. I had some roasted chicken leftover and instead of making chicken salad I made risotto. Since we are changing seasons I thought this should be a good time to make it.

If you like roasted chicken, lemon, asparagus and cheese you are going to love this recipe. It is a one-pot dish – so clean up is easy, and in under 40 minutes you can feed at least 6 people.

This risotto is fresh, creamy and light at the same time. It is packed with veggies, the roasted flavor of the chicken and the combination of mascarpone and parmesan with the touch of lemon is simply exquisite. Not to mention that is an excellent way to repurpose your chicken leftovers.  Let me just tell you that can really enjoy at any time or season.

You could adapt this recipe to your preference – you could replace chicken with shrimp or simply make it vegetarian. You could use mushrooms, roasted red peppers, zucchini, any other vegetables that appeal to you or are in season.

For this recipe I already had all ingredients at home. I try to keep a good stash of frozen veggies in my fridge, like frozen peas and frozen asparagus and even squash. I had a jar of artichoke hearts in my pantry and I decided to add some to this risotto. There was a white wine bottle conveniently open in the refrigerator that I also decided to use. I completely felt like Ina Garten, pouring the wine and taking my time unwinding and enjoying the process (I totally love her, I so wish she was my godmother! Can you imagine?).

 Anyways, I got inspired by Ina Garten to make this recipe a few years back and I have loved it since. I hope you try it, enjoy it and love it as well.

Roasted Chicken Risotto with Lemon and Asparagus

Yield: 6 - 7 servings

Ingredients

16 oz roasted chicken

1 cup arborio rice

1 leek chopped, about 1 cup

1 cup of frozen asparagus, cuts – defrosted

1/2 cup of frozen sweet peas – defrosted

1/2 cup artichoke hearts, chopped

1/3 cup of mascarpone cheese

juice and zest of 1 lemon

1/4 cup parmesan cheese + more for serving

1/2 cup of white wine

1 tbsp olive oil

1 tbsp butter

1 tsp salt

1/2 tsp pepper

5 cups of chicken or vegetable broth

chopped chives for garnishing

 

Instructions

Heat broth on a medium saucepan over medium heat and let it simmer. Reduce heat until broth remains steaming – but not simmering. Heat olive oil and butter in a medium saucepan over medium heat. Add the leeks and sauté until translucent, about 7 minutes. Add the rice and stir, until rice and leeks are mixed and coated. Add wine and stir. Lower temperature while stirring until wine has almost been absorbed.

Add 2 ladles of broth or 3/4 of a cup at a time and stir frequently until liquid has been absorbed. Continue to cook, at medium heat, adding 2 ladles and stirring constantly. Overall process should take about 25-30 minutes.

After risotto has been cooking for 10 minutes, add chicken and continue stirring and cooking.

After 15 minutes, add asparagus, green peas, artichoke hearts, lemon zest, salt and pepper. Continue to constantly stir and ladle until liquid is almost absorbed and rice is tender.

Add mascarpone cheese and stir to melt. Add lemon juice and parmesan.

Let sit for a few minutes. Sprinkle chopped chives and parmesan and enjoy!