Go Back
–+ servings
Chicken and Leek Risotto on a plate.
Print Recipe
No ratings yet

Chicken and Leek Risotto

This creamy chicken and leek risotto is a hearty, filling dish perfect for a weeknight dinner.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American, Italian
Keyword: arborio rice, chicken breasts, gluten free, leeks, risotto
Servings: 4
Calories: 451kcal
Author: Tonje

Ingredients

  • 1 pound chicken breasts
  • 2 leeks, light parts only (½ pound or 250 g)
  • 1 tablespoon olive oil
  • 1 cup Arborio rice
  • 3 cups chicken stock
  • 2 teaspoon thyme
  • 3 tablespoons grated Parmesan
  • 2 garlic cloves
US (cups) - UK (ml/g)

Instructions

  • Slice the leek, grate or finely dice the garlic, and cut the chicken into bite sized pieces.
  • Heat up olive oil or melted butter in a pot, and sauté the leek and garlic on medium to low heat for a few minutes until it's soft.
  • Add the chicken to the leek, and sauté for a few minutes. The chicken should be white on the surface, but not completely cooked through.
  • Add the rice, thyme and about a third of the chicken stock. Keep the heat on medium to low, and stir continuously. The rice will gradually absorb the liquid. When most of the liquid is absorbed, add another third of the liquid. Repeat until all the liquid has been absorbed.
  • Add grated Parmesan cheese and stir to combine. Serve immediately.

Video

Notes

  • Store leftovers for up to 3 days, and reheat them in the microwave.

Nutrition

Calories: 451kcal | Carbohydrates: 53g | Protein: 34g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 456mg | Potassium: 744mg | Fiber: 2g | Sugar: 5g | Vitamin A: 861IU | Vitamin C: 9mg | Calcium: 87mg | Iron: 4mg