Chicken and Leek Risotto

Risotto is one of those classic dishes that never goes amiss. This simple risotto recipe combines chicken and leek into a tasty Italian inspired dinner. 

I always forget how quick and easy it is to make a risotto until I am in the process of making one! They make a great midweek meal and are so versatile to changes in meats and vegetables.

This simple risotto takes two main ingredients - chicken and leek - and really makes them shine. The small amount of wine (all the alcohol burns off of course!) adds a lovely flavor to complement the chicken and leek.

Risottos are a really filling meal, but luckily this reheats very well the next day - making it a great work lunch.

Chicken and Leek Risotto

Serves 4

Olive oil

1 Leek, sliced and washed

300 g chicken breast, diced

3 cloves garlic, crushed or finely diced

1 1/2 Cups arborio rice

1/2 Cup white wine

4-5 Cups chicken stock, warm

1/2 tsp rubbed thyme

1/2 Cup finely grated parmesan

Salt and pepper to taste

1. Heat some olive oil in a large saucepan over a medium heat. Add the chicken, leek, and garlic and fry until the chicken is cooked (about 5 minutes). Remove from the saucepan and set aside.

2. Add the rice to the saucepan and cook for about 2 minutes, stirring. Add the wine and stir until the wine is absorbed. 

3. Add the warm stock a ladle at a time, stirring until each ladle full of stock is absorbed before adding the next.

5. Once the rice is cooked, return the chicken and leek mixture to the saucepan and stir through the thyme, parmesan, and add salt and pepper to taste.