This chicken and leek risotto is the ultimate comfort food. Rich and creamy, it’s made with butter, leeks, chicken, spices and green peas to give it an extra bit of flavour and colour. You will love how easy it is to make and that it also makes great leftovers!
Why this Chicken and Leek Risotto is so good:
- It’s so rich and creamy! The combination of butter, chicken broth and spices gives this dish the perfect flavour
- It’s easy to make and makes great leftovers
- With the addition of green peas this dish could be a complete meal, or served as a side dish
- This dish is naturally gluten free and could easily be made dairy free by swapping coconut oil for butter
Chicken and Leek Risotto Ingredients
For the full list of ingredients, head to the recipe card, but a few ingredient highlights include:
- Arborio rice – this is the best rice to make risotto with. It absorbs liquid really well to ensure that your risotto turns out so creamy
- Chicken stock – this gives this risotto such a rich flavour
- Leeks – a great alternative to onions, leeks give this dish a distinct flavour
- Frozen peas – to add a little color and ensure that everyone gets at least one serving of vegetables!
How to make Chicken and Leek Risotto:
The full directions are found in the recipe card, but these stories will show you how to make this chicken and leek risotto perfectly every time!
Tips and variations for this risotto:
- To make it dairy free: simply swap the butter for coconut oil
- To make it vegan/vegetarian: Use coconut oil instead of butter, vegetable stock instead of chicken stock and tofu instead of chicken (note that I have not tested the cooking time for tofu so you may have to modify it)
- Instead of chicken stock or broth, feel free to use either vegetable stock/ broth or bone broth
- If you are serving a crowd feel free to double or triple the recipe
- This risotto makes great leftovers and stores well in the fridge for 3 days
- Not all types of rice work for risotto, but besides Arborio you could use Carnaroli, Vialone, Nano, or Baldo rice. Just note that I have not tested this recipe with any other type of rice so you may need to adjust the cooking time if you try a different one.
- Do you have extra leeks? Learn how to easily freeze them to use later by clicking here!
Frequently asked questions:
That really depends on what you add to your risotto or what you cook it in. This particular risotto recipe is filled with healthy ingredients like chicken, chicken stock and green peas, making it a healthy and complete meal.
The most common type of rice used is Arborio but you can also use other short grain rices including Carnaroli, Vialone, Nano, and Baldo. Â Short-grain rice has a high starch content and tends to absorb less liquid, resulting in a thicker, more creamy risotto.
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Chicken and Leek Risotto
This chicken and leek risotto is so creamy and rich! With the addition of green peas this dish makes the perfect meal or side dish that your whole family will love.
Ingredients
- 3 tbsp butter (use coconut oil for dairy free)
- 2 chicken breasts, chopped into bite sized pieces
- 2 cups chopped leeks
- 2 cloves garlic, minced
- 1 1/2 cups arborio rice
- 5 cups chicken stock or vegetable stock
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1/4 tsp dried sage
- 1/4 tsp dried thyme
- 1/2 cup frozen peas
Instructions
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Place a large pot on the stove on medium heat and add the butter. Once melted add the chicken and cook for 8-10 minutes, turning every couple minutes to cook all sides of the chicken evenly
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Add the chopped leeks and minced garlic and cook for a couple more minutes, until the leeks are tender
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Add the aborio rice, stock and spices and stir well to combine. Turn down the heat and let it simmer for 20-22 minutes with the lid on, stirring every few minutes to prevent the rice from sticking to the bottom of the pot
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Stir in the frozen peas, turn off the heat and put the lid back on the pot. Let the rice sit for a few minutes to allow the peas to warm
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Serve and enjoy!
Recipe Notes
- To make this recipe dairy free, use coconut oil instead of butter
- Feel free to use vegetable stock/ broth or bone broth instead of chicken stock/ broth
- Store this dish in an air-tight container in the fridge for up to 3 days
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