Creamy Chicken Leek Risotto with Peas is the ultimate comfort food for busy weeknights. Tender chicken is combined with the rich and creamy textures of the cheesy Arborio rice. Fresh leeks and peas are added giving the rice a refreshing twist, perfect for spring and summer.
Easy and simple recipes for busy weeknights have been a must lately. As an accountant, I've been working long hours and heavily rely on easy recipes with simple ingredients to keep the family satisfied and fed.
This chicken leek risotto has become my go-to for the last few months. It's rich, creamy, and packed with veggies from the leek and peas. Since perfecting risotto with my Italian Risotto with Tomatoes and Basil, I've made this variation at least once a week because my husband and son can't get enough of it.
If you've never made risotto before, don't worry, I've got you. This recipe is foolproof and makes it easy to bring an Italian staple to your home on a busy weeknight.
Looking for more easy weeknight recipes like this? You must try my One Pot Lemon Herb Chicken and Rice, Cajun Chicken Orzo, Turmeric Black Pepper Chicken, and Easy Blackened Chicken Tacos.
Jump to:
- Why You'll Love This Chicken Leek Risotto Recipe
- Ingredient Notes and Substitutions
- How to Make Chicken Leek Risotto (Step by Step)
- Expert Tips to Avoid Common Mistakes
- Easy Side Serving Suggestions
- Storing and Reheating
- Frequently Asked Questions
- Recommended Risotto Side Dishes
- The Best Creamy Chicken Leek Risotto
Why You'll Love This Chicken Leek Risotto Recipe
- The texture is unbelievably rich and creamy
- It's an easy one-pot meal which makes doing dishes a breeze
- Easy to make
- The recipe can easily be customized. Simply add any veggies you have on hand whether fresh or frozen. Experiment with what you already have on hand.
- Freezable -- have leftovers or want to make ahead of time and freeze for later? Risotto freezes very well making it a convenient option for later
- Kid Friendly, have picky eaters at the table? They'll love this
Ingredient Notes and Substitutions
Olive oil - We like to use extra virgin olive oil for its richness. You can also add a tablespoon of butter for added creaminess or substitute it for the oil altogether.
Chicken breasts - I recommend using boneless skinless chicken breast chopped into bite-sized pieces. You can use boneless skinless chicken thighs for a more tender and budget-friendly option. Want to spend even less time cooking? Shred a rotisserie chicken and throw in at the end for a convenient and tasty meal. You can also use leftover chicken if you have some on hand.
Leeks - Fresh leeks should be used. Below are some tips on how to properly clean the leeks for the best results.
Arborio rice - This short grain rice is a must for making good risotto because of its high starch content and short-grain nature.
Chicken broth - Vegetable stock can be substituted. You can also substitute 1 cup of chicken broth for 1 cup dry white wine for added flavor. You can substitute chicken broth for a chicken stock cube for added flavor but keep it mind it won't quite be the same and may risk being too salty.
Frozen peas - For a pop of color and added nutrition, frozen green peas are best because they'll turn bright green as they cook.
See the recipe card for full information on ingredients and quantities.
How to Make Chicken Leek Risotto (Step by Step)
Step 1. In a large pan, heat 1 tablespoon olive oil over medium heat. Add the chicken pieces and cook until browned and fully cooked—season with salt and pepper. Remove the chicken from the pan and set it aside.
Step 2. In the same pan, add another tablespoon of olive oil and heat over medium-high heat. Sauté the sliced leeks and garlic until they are softened but not browned.
Step 3. Stir in the Arborio rice, allowing it to toast for a minute until it becomes translucent around the edges. Begin adding the warm chicken broth one ladle (or 1/2 cup of stock) at a time, stirring continuously. Allow each ladle to be absorbed before adding the next. This may take about 3-4 minutes. Continue this process until the rice is creamy and cooked to al dente texture.
Step 4. About halfway through adding the broth, add the cooked chicken and frozen peas to the risotto. Continue adding broth and stirring. Serve immediately.
Step 5. About halfway through adding the broth, add the cooked chicken and frozen peas to the risotto. Continue adding broth and stirring. Serve immediately.
Expert Tips to Avoid Common Mistakes
Make sure you're adding broth in increments - This is not your normal rice dish. Risotto requires that the broth be added in increments to ensure a delicious, creamy consistency. If you dump all the broth in at once, you'll simply boil the rice and it won't be as creamy. Yes, I know that means doing a little more work but trust me it's worth it.
Properly prepare the leeks - Leeks have a lot of layers and can be quite dirty so it's important to prep them correctly before adding them to the dish. Be sure that you're cleaning each layer to remove any sand or dirt. You don't want any of that in your risotto.
Don't waste the leeks - When we prepare leeks we're often told to discard the tough green parts. Don't waste these flavorful ends. Wash and freeze them instead to add to homemade stock or soup later on.
Remove chicken before adding the rice - Removing the chicken before cooking the risotto is very important because leaving it in can cause it to become dry and rubbery. That's why I suggest removing the chicken and adding it back later. Trust me, I've learned this from experience.
Don't overcook the risotto - Be sure to cook the arborio rice until al dente which means the texture shouldn't be mushy, it should have a little bite. Start tasting the rice as it gets close to the end of the cooking process to make sure you get the best texture.
Do NOT rinse the arborio rice before cooking - Rinsing the rice will remove the starch. The starch is essential for creating that perfect creamy texture.
Easy Side Serving Suggestions
My new go-to sides are my Roasted Carrots and Asparagus with Lemon Dressing and Hot Honey Carrots. These each cook for around 30-45 minutes in the oven hassle-free. By the time your chicken leek risotto is done, these sides will be too!
I've also been loving Maple Balsamic Brussel Sprouts, Parmesan Roasted Frozen Green Beans, and Roasted Asparagus and Brussel Sprouts. They come together SO fast and they're super easy to throw together when you're strapped on time.
Want something you can make ahead of time and serve on a busy weeknight? It's my favorite refreshing Beet and Cucumber Salad which balances the chicken risotto by offering a sweet cool balance from the cucumbers and pickled beets.
Storing and Reheating
To store chicken leek risotto, allow any leftovers to cool to room temperature, and promptly transfer them to an airtight container. Refrigerate the risotto and keep in the refrigerator for up to 3-4 days. For longer term storage, freeze in an air tight container for up to 3 months. Be sure to thaw in the refrigerator completely before reheating.
When reheating, add a splash of chicken broth or a splash of water to the risotto to restore moisture and prevent it from becoming overly dry. Heat it gently in a saucepan over medium-low heat, stirring frequently to maintain a creamy consistency.
If using a microwave, cover the container loosely and heat in short intervals, stirring in between, until the risotto reaches the desired temperature. It's crucial not to overheat to prevent the rice from becoming mushy. Garnish with fresh herbs or a drizzle of olive oil before serving to revive the flavors.
Frequently Asked Questions
Not necessarily but I do recommend it because it's easy to find at most grocery stores and it's what gives this recipe the creamy texture we love. Other types of short-grain rice with a high starch content can also be used to achieve a creamy texture in risotto. Some alternatives include Carnaroli rice and Vialone Nano rice.
Sure, you can use canned peas but be sure to drain and rinse them before adding. Instead of adding half way through, add them at the end with the chicken since they'll be completely cooked. We don't want them to get mushy. Keep in mind they may not be as vibrant green as frozen.
Yes, simply omit the chicken and swap the chicken broth for vegetable broth instead.
Of course, omit the chicken and cheese. Swap the chicken broth for vegetable broth instead. You can add vegan cheese if you'd like but don't feel obligated to. The cheese only enhances the flavor while the slow cooking process of the arborio rice is what makes it creamy.
Recommended Risotto Side Dishes
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The Best Creamy Chicken Leek Risotto
Equipment
- 1 large pan
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts chopped into bite sized pieces
- 2 cups chopped leeks
- 3 cloves garlic minced
- 1 cup arborio rice
- 4 cups chicken broth
- 1/2 cup frozen peas
- 1/2 cup freshly grated parmesan cheese
- salt and pepper to taste
Instructions
- In a large pan, heat 1 tablespoon olive oil over medium heat. Add the chicken pieces and cook until browned and fully cooked—season with salt and pepper. Remove the chicken from the pan and set it aside.
- In the same pan, add another tablespoon of olive oil and heat over medium-high heat. Sauté the sliced leeks and garlic until they are softened but not browned.
- Stir in the Arborio rice, allowing it to toast for a minute until it becomes translucent around the edges.
- Begin adding the warm chicken broth one ladle (or 1/2 cup of stock) at a time, stirring continuously. Using a wooden spoon scrape the bottom of the pan to remove any pieces that have stuck. Allow each ladle (1/2 cup) to be absorbed before adding the next. This may take about 3-4 minutes. Continue this process until the rice is creamy and cooked to al dente texture.
- About halfway through adding the broth, add the cooked chicken, frozen peas and parmesan cheese to the risotto. Continue adding broth and stirring until absorbed and creamy. Serve immediately.
I made this last night and it was a hit with the kids. They didn’t even notice the leeks. I ended up throwing in leftover chicken like you suggested which helped save time. Definitely saving this one!
Great! I'm so glad you enjoyed it!