My mum used to make a chicken and bacon risotto - and I still make it (though I have adapted the recipe a bit). To be perfectly honest, it isn't really a risotto, as you don't use risotto rice, or do all the ladling in of hot stock and stirring - it's really more of a savoury rice - but it is a firm family favourite - and I even had to email the recipe over to ds2, who has just started at university, so he could cook it for himself and his flatmates.
When I do it for us, I roast a whole small chicken, and use all the meat from it (but I generally have enough leftovers to do a couple of light lunches for me and a breakfast or two for dh) - so you can easily do it with the leftovers from a sunday roast chicken, which is what mum used to do.
Chicken and bacon' risotto'
Ingredients:
Cooked chicken
Bacon lardons (or chopped up rashers - but lardons give a better flavour) - I use smoked.
Finely chopped onion - 1 or 2, depending on whether you are making one meal's worth, or industrial quantities as I do.
Rice - approx 100g per person - or just pour in what looks like the right amount, if you are me.
Chicken stock - approx 1 pint (more if you are doing a huge risotto)
Chopped parsley
Boiled eggs (approx 1 per portion).
Cooked peas (I use petit pois).
Put plenty of oil in a deep, wide pan, add the bacon and onions and soften gently - don't brown.
Add the rice, and turn so it is all coated in the oil, then cook gently until it is all browned nicely. Add the hot stock - it will spit and bubble so stand well back. Stir, turn down the heat a bit and let it cook gently until the rice is nearly done.
Add the cooked chicken, and let it heat through, then when the rice is cooked, add the parsley, chopped boiled eggs and peas, and let them heat through.
I think this is as tasty the next day, cold, with a sprinkling of seasalt, as it is hot, on the day it is cooked.