Recipe of the Month | Roast Chicken-Dinner Risotto Bake

This is a great recipe for using up left overs from a Sunday roast. I used chicken in this but I am sure you could use pork, lamb or beef. 



  • Low-calorie cooking spray
  • 1 onion
  • 2 tsp rosemary (fresh or dried)
  • 1/2 tsp nutmeg
  • 300g risotto rice (you can also use ordinary or basmati rice)
  • 1 litre chicken stock
  • 725g raw or cooked leftover vegetables
  • Zest and juice of 1 lemon
  • 300g-400g leftover chicken or other meat




  1. Preheat oven to 200C/Gas 6. Spray a large flameproof casserole dish with low-calorie cooking spray and place over a medium heat. Fry the onion for 5 minutes, then stir in the rosemary and nutmeg and cook for a further minute. Add the rice, stirring for 1 minute, then add the stock.
  2. If your vegetables are raw add them to the casserole dish now otherwise leave until step 3 if cooked already. Bring the risotto to a simmer, then cover and bake in the oven for 30 minutes.
  3. Remove the lid and stir lemon juice (and cooked vegetables). Cover and bake for a further 10 minutes or until the rice and veg are tender.
  4. Season to taste, then stir the cooked meat until piping hot. Scatter over the lemon zest and freshly ground black pepper.

Just about to put in oven








Photos copyright CarriesCloset