This recipe can be adapted to whatever vegetables and/or meat you have to hand. I particularly like pea and ham risotto and lemon risotto (add the juice of half a lemon and a little zest at the end). It's the perfect way to use up <g class="gr_ gr_246 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling ins-del" id="246" data-gr-id="246">left over</g> roast chicken and the stock that you make from the chicken carcass.