The Best Creamy Chicken Leek Risotto
Indulge in the ultimate comfort food with our Creamy Chicken Leek Risotto, featuring tender chicken, sautéed leeks, and Arborio rice cooked to creamy perfection. This savory dish is a delightful blend of flavors that will warm your soul with every spoonful.
Servings: 4 Servings
Calories: 481kcal
Cost: $12.45
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
- ½ cup frozen peas
- ½ 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 ½ 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 (½ 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.
Video
Nutrition
Calories: 481kcal | Carbohydrates: 51g | Protein: 35g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 86mg | Sodium: 1270mg | Potassium: 632mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1352IU | Vitamin C: 10mg | Calcium: 201mg | Iron: 4mg