Chicken and Mushroom Risotto

Are you looking for something to do with that leftover turkey? Well I’ve got a recipe for you. And as a bonus, you can put it in the slow cooker before you head out shopping today and it will be waiting for you when you get home.

Back in October, I shared a recipe with you all for butternut squash risotto done in the slow cooker. The secret to that recipe was starting the risotto on the stovetop, then transferring it to the slow cooker for the rice absorption process.

So how did I get from butternut squash to chicken and mushrooms? Well, I really love cooking whole chickens, mainly in the slow cooker. It’s cheaper, and whole chicken just tastes so good! But the only issue is, we end up with a lot of leftovers after we eat the chicken that first night. And then I’m always looking for a way to use that extra chicken. One of my favorites is chicken and rice, although I’ve never found a recipe that I loved. A few weeks ago though, I came up with the idea to adapt the slow cooker risotto recipe to include chicken and rice instead of butternut squash. When we had it for dinner that night, it was a hit–a MAJOR hit. So much so, that I made it again Wednesday night to use up some leftover chicken we had in the fridge.

Chicken and Mushroom Risotto

You’re probably wondering when I’m going to get to that leftover turkey–so here it is. I think this recipe would be FANTASTIC with turkey subbed in for the chicken. Just use as much turkey as you feel is right, light or dark meat. Dark meat might actually be better, since it would lend more flavor to the risotto, and it’s usually what people have more leftover. This tastes so different from your traditional Thanksgiving foods, that it’s a great way to use up that leftover turkey after you’re tired of eating it in the standard Thanksgiving prep. And since the recipe feeds 4-6, it’s enough to feed the family and any remaining houseguests you may still have around.

Ingredients:

• 1/4 cup (1/2 stick) unsalted butter
• 2 tablespoons olive oil
• 1 medium yellow union diced
• 1 package baby bella mushrooms sliced (or white buttons)
• 1 package oyster mushrooms separated
• meat from 1 chicken breast and 2 drumsticks, pulled into pieces
• 1 1/2 cups arborio rice
• 1/4 cup dry white wine or light bodied beer (we used Dogfish Head Festina Peche with excellent results)
• 4 1/4 cups chicken broth
• 1/2 cup freshly grate Parmesan cheese

Directions:
1. Spray your slow cooker liner with a non-stick spray like Pam.
2. Heat 1/8 cup of the butter with the oil in a medium saucepan over medium-high heat. Add the onion and saute until softened, about 3 minutes. Add the mushrooms and the chicken, and cook until mushrooms begin to brown. Add the rice and cook until rice is coated and translucent. Add the wine or beer and cook until the wine evaporates.
3. Transfer the mixture to the slow cooker liner and stir in the broth. Cover and cook on high for 2 1/2 hours. Check the risotto after 2 hours to make sure all of the broth has not cooked out. When all of the liquid is absorbed, stir in the last 1/8 cup of butter and 1/4 cup of the cheese.
4. Serve immediately, with the remaining cheese as garnish.

A hearty winter meal that uses leftovers and requires minimal time over the stove? Yeah, you know you want to make this!

I hope you all had a fantastic Thanksgiving. I am likely icing a wedding cake as you’re reading this, so wish me luck!

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