all Recipes | We serve risotto with chicken and sponder

In this recipe, you’ll learn how to make a chicken and smoked ham risotto that’s easy to make, hearty and delicious, and a great way to use up leftovers after Christmas or Easter. After all, holidays in Ukraine, especially Christmas and Easter, are always almost a week’s supply of food, and it is certain that many things spoil.

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If you make the most of the leftovers after the holidays, then the amount of food that will need to be disposed of will be significantly reduced! And in general, you should not allow spoilage of any food!

So, let’s get down to this creamy risotto.

👩‍🍳 PRO TIP: You can make your own stock by boiling chicken bones. It’s definitely worth taking the time to make this homemade broth that will take your meals to a whole new level of flavor. You can use the chicken stock recipe, you can also use turkey bones instead of chicken bones.

Ingredients for making risotto

  • You can make this risotto by substituting turkey for chicken, making this dish gluten-free.
  • If you don’t like mushrooms, you can replace them with another vegetable. You can add asparagus (just add it to the risotto pan 5–6 minutes before the end of cooking), or green peas a few minutes before the end of the cooking time.
  • If you would rather not use wine, you can substitute extra broth and use the juice of a whole lemon.

In general, the preparation of this recipe is not difficult. The most monotonous procedure is cooking rice: this is how you add a ladle of broth to a pan of rice, and stir until the rice absorbs it. Thereafter, you should add the next one and repeat the procedure.

To prepare risotto, round arborio rice is needed, but it can be replaced with the following varieties: “carnaroli”, “baldo” and “vialone nano”. The main thing you require is round rice that contains a lot of starch. Furthermore, the manufacturer usually specifically indicates whether this type of rice is suitable for preparing risotto.

Easy risotto with chicken and ham

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Yield: 4 - 6 servings

How to cook risotto

all Recipes | We serve risotto with chicken and sponder

This rich, creamy chicken risotto with mushrooms and smoked brisket is a great way to use up that mountain of leftover turkey after Christmas or Thanksgiving! It's also gluten-free*! Added links to other risotto recipes below!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes


  • Butter – 1 tbsp. l.
  • Olive oil – 1 tbsp. l.
  • Cream mushrooms – 150 gr.
  • Smoked brisket – 150 gr.
  • Onion – 1 pc.
  • Garlic – 2 cloves
  • Arborio rice – 300 gr.
  • White wine – 150 ml.
  • Chicken broth – 1200 ml. (homemade is best, but water with 3-4 bouillon cubes will also work well).
  • Boiled chicken – 250 gr.
  • Salt – ¼ tsp.
  • Black pepper – ¼ tsp. (milled)
  • Parmesan – 50 gr.
  • Lemon juice – ½
  • Fresh thyme


    Add butter and one tablespoon of oil to a large skillet. Heat until the butter melts.

    all Recipes | Melt butter in a pan

    Add mushrooms and fry for 4–5 minutes until golden, then remove from pan and place in a bowl.

    all Recipes | Fry the mushrooms until golden

    Cut the brisket into equal squares, add to the pan and fry until golden and crispy.

    all Recipes | Fried sponder

    Then remove from the pan and place in the bowl with the mushrooms.

    all Recipes | Sponder and mushrooms

    Add the finely chopped onion to the pan and cook for 3–5 minutes until the onion becomes transparent.

    all Recipes | Fry the onion in a pan

    Add the garlic, stir and cook for another minute.

    all Recipes | Add garlic to the onion

    Next, add the arborio rice and stir until the oil coats the rice.

    all Recipes | Fry rice with onions

    Add the wine, stir, and simmer for a few minutes, stirring regularly, until the wine is almost completely absorbed into the rice.

    all Recipes | Fry rice in wine

    Now add the broth a ladle at a time, making sure each previous portion is almost completely absorbed before adding the next. Stir regularly.

    all Recipes | We start adding broth to the risotto

    After about 15–17 minutes, you should have 1 or 2 ladles of broth left. At this point, add the shredded chicken, salt, and pepper and stir.

    all Recipes | Add spices to the chicken

    Add the remaining stock and cook for another 2–3 minutes to heat through the chicken and allow the stock to absorb into the rice.

    all Recipes | Add the rest of the broth to the risotto

    Add prepared mushrooms, fried brisket.

    all Recipes | Add champignons and sponder to the rice

    Next, sprinkle with grated Parmesan and squeeze lemon juice from half a lemon. Mix everything well, and then cook for another minute or two.

    all Recipes | Sprinkle the rice with parmesan

    Serve sprinkled with a little grated Parmesan, some black pepper and a few sprigs of thyme.

    all Recipes | Ready risotto with chicken and sponder

    Bon appétit!


*You need to replace the chicken meat with turkey meat – if you want a gluten-free dish!

Nutrition Information

Serving Size

4 - 6 servings

Amount Per Serving Calories 464Total Fat 18gSaturated Fat 6gCholesterol 37mgSodium 767mgCarbohydrates 52gFiber 2gSugar 2gProtein 15g

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