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Chicken and Chestnut Risotto
Clodagh McKenna's Roast Chicken with Clementine and Rosemary Butter + Roast Chicken Salad with Blue Cheese, Radicchio and Pomegranates + Chicken and Chestnut Risotto
Nathan Congleton / TODAY
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Use up leftover cooked roasted chicken to make this luxurious chicken risotto: The carcass is perfect for making broth and the meat is shredded and added to the risotto. I love cooking this dish during the chillier months as it’s so comforting and warming.  

Technique tip: Add the broth into the risotto one ladle at a time to allow the risotto rice to slowly absorb the rice, as this will create a creamier result.

Swap option: You can leave the chicken out for a vegetarian option and double the quantity of mushrooms.


  • Risotto

    • 2 tablespoons butter
    • 2 shallots, very finely chopped
    • 2 cloves garlic, minced
    • 1½ cups risotto rice, such as arborio
    • ½ cup dry white wine
    • 3 cups hot chicken broth (recipe below)
    • 1 cup cremini (aka chestnut or baby bella) mushrooms, sliced 
    • 1 tablespoon fresh thyme, finely chopped
    • 2 cups roast chicken, pulled or shredded
    • 1 cup chestnuts, cooked and chopped
    • 2 tablespoons mascarpone cheese
    • 1/4 cup fresh Parmesan, grated 
    • Sea salt and freshly ground black pepper
  • Chicken Broth

    • 1 chicken carcass, cooked or raw
    • 5 cups water
    • 2 carrots, peeled and chopped
    • 2 stalks celery, chopped
    • 1 onion, peeled and chopped
    • 3 sprigs thyme, rosemary and Italian parsley
    • 5 black peppercorns
    • 1 bay leaf, torn


1. To make the chicken broth, place all the ingredients in a large saucepan and bring to a boil, then reduce and simmer for an hour (or longer if you have time).

2. Place a large saucepan over a medium heat and add one tablespoon of butter. Once the butter has melted, stir in the chopped shallots and minced garlic. Cover and lower the heat to allow the shallots to soften (but not brown); this will take about two minutes. Then stir in the rice, and continue stirring until grains are coated with the butter and lightly toasted, about two minutes. Then add the wine and stir and absorbed.

3. Slowly pour in the hot broth, ladle by ladle, until all the broth is absorbed, stirring constantly. It should take between 15 to 20 minutes for the rice to cook. But taste as you go.

4. While the rice is cooking, place a frying pan over a high heat and add the remaining butter and the sliced mushrooms. Cook for three minutes.

5. About five minutes before the rice is cooked, stir in the mushrooms, fresh thyme, roast chicken and cooked chestnuts followed by the mascarpone and Parmesan. Season with sea salt and freshly ground black pepper and serve.

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