Eating Down The Fridge.

I am still working to creatively use many of the ingredients that have been hanging around in my kitchen. Known as digging in your pantry, or sometimes eating down the fridge, it is a way to save money and make sure food does not get wasted.

The other night I shredded some leftover rotisserie chicken I had from a few nights before and combined it with items I already had in my pantry, Arborio rice, and chicken broth to make a heavenly risotto. I grabbed one of the Parmesan cheese rinds that I keep in my freezer and added some other staples to create a satisfying main dish risotto. I did not have any leftover peas or mushrooms in the fridge, but they would have made nice additions to it, too. There is definitely room with a dish like this to get creative with what you add.

Rotisserie Chicken Parmesan Risotto

  • Servings: 2-4
  • Difficulty: Medium
  • Print


    • 2 tbsp. olive oil
    • 1 small onion, diced
    • 1 carrot, diced
    • 2 tsp. chopped garlic (I used jarred)
    • 1 bay leaf
    • 1 tsp. salt
    • 1/2 tsp pepper
    • 1/2 c dry white wine
    • 1 c Arborio rice
    • 3 c of chicken broth or stock, divided
    • 1 Parmesan cheese rind (optional)
    • 1 1/2 c cooked shredded or cubed chicken
    • 1/4 c fresh, chopped Italian parsley
    • 1/2 c grated Parmesan cheese


    1. In a heavy 3-quart pan, heat olive oil over medium-high heat.

    2. Add the onion, carrot, garlic, bay leaf, salt and pepper, and sautΓ©, stirring frequently, for about 8 minutes.

    3. Add the white wine, turn up the heat and bring to a boil. Allow the wine to evaporate. Remove the bay leaf.

    4. Reduce heat to medium-low, and add 1 cup of the chicken broth, the rice, and the Parmesan cheese rind if you are using one. Stir.

    5. Continue to stir every minute or so until all of the liquid is absorbed, and then add another 1/2 cup of the chicken broth.

    6. Once the additional chicken broth has been absorbed by the rice, add another 1/2 cup, continuing to stir.

    7. Continue to add an additional 1/2 cup of broth until you have only a half cup left. Do not forget to stir frequently.

    8. Before you add the last 1/2 cup of broth, add the shredded chicken. (Do not add it before this step. Since it’s already cooked, you just want to heat it through; you do not want to cook it further.)

    9. Add the final 1/2 cup of broth, stir and allow the liquid to be absorbed into the rice.

    10. Once all the liquid is absorbed, remove from heat. Remove the Parmesan rind, if used, and discard.

    11. Stir in parsley and grated Parmesan.

    12. Taste. Season with more salt and pepper if desired.

    13. Serve immediately.

I adore rotisserie chicken, and buy them frequently from the grocery store. for me, they are a staple. You can utilize the meat in many different dishes and it never is out of place. The above recipe is just one of many that show the true versatility! Enjoy.

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