Chicken and Leek Risotto
This creamy chicken and leek risotto is a hearty, filling dish perfect for a weeknight dinner.
Prep Time5 minutes mins
Cook Time25 minutes mins
Total Time30 minutes mins
Course: Dinner
Cuisine: American, Italian
Keyword: arborio rice, chicken breasts, gluten free, leeks, risotto
Servings: 4
Calories: 451kcal
- 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
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.
- Store leftovers for up to 3 days, and reheat them in the microwave.
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