This is the best chicken and leek risotto recipe. This healthy risotto is rich and creamy, and is made with butter, leeks, chicken, spices and green peas to give it the most amazing flavour and texture. You will also love how easy it is to make!
Healthy comfort food like veggie packed meat sauce, healthy sloppy Joes and creamy dairy free potato soup are some of my favourites to make, which is why I am so excited for you to try the risotto recipe I am sharing with you today.
Table of Contents
Why this recipe is so good:
- The flavour! The combination of butter, chicken, broth and spices gives this dish the best taste. It's also so rich and creamy with the most delectable texture.
- It's easy to make in one pot so the clean up is so simple, just like my healthy pumpkin risotto.
- This risotto makes great leftovers so it's perfect for meal prep.
- This healthy chicken risotto is naturally gluten-free and can easily be made dairy-free too. It's also made without white wine.
- This leek and chicken risotto freezes really well.
- It's so versatile! Feel free to add other ingredients such as mushrooms or cooked bacon to make it your own.
If you love recipes made with rice you will want to try my easy tuna fried rice.
Ingredients and substitutions:
- 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 and rich. Instead of Arborio rice you could also use Carnaroli rice, Vialone rice, Nano rice, or Baldo rice.
- Chicken stock or chicken broth - this gives this risotto such a rich flavour. You could swap this for vegetable stock or beef stock too.
- Leeks - a great alternative to onions, leeks give this dish a distinct flavour. If you don't have leeks you could use white or yellow onion instead.
- Frozen peas - to add a little colour and help make this healthy risotto taste even better.
- Chicken breasts - to add protein and make this risotto recipe a complete meal. I recommend using boneless, skinless chicken breasts for this recipe.
- Butter - butter helps to make this risotto so rich and creamy.
- Fresh garlic - fresh garlic cloves help kick up the flavour in this recipe even more. If you don't tolerate fresh garlic you could swap this for a bit of garlic infused olive oil instead.
- Herbs and seasonings - dried sage, thyme, sea salt, and ground black pepper combine perfectly to give this risotto the most amazing flavour.
Recipe variations and add ins:
- Feel free to add other ingredients such as cooked bacon, ham, bell peppers, spinach or mushrooms to make this chicken and leek risotto even more delicious.
- To make this risotto dairy free: swap the butter for coconut oil or a vegan butter.
- 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).
- If you are serving a crowd feel free to double or triple this recipe.
How to make chicken and leek risotto:
- Step 1: First, place a large pot or stockpot on the stove on medium heat and add the butter. Once the butter is melted, add the chopped chicken pieces and cook for 8-10 minutes, turning every couple minutes to cook all sides of the chicken evenly.
- Step 2: Next, add the chopped leeks and minced garlic to the pot and cook for a couple more minutes, until the leeks are tender.
- Step 3: Now add the rice, stock, and spices to the pot and stir everything well to combine. Turn down the heat and let it simmer for about 20 minutes with the lid on, stirring every few minutes to prevent the rice from sticking to the bottom of the pot.
- Step 4: Lastly, stir in the frozen peas, and then 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 up and the rice to become even more soft and tender. Then serve and enjoy!
Top Tips:
- Not all types of rice work for risotto - 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.
- Make sure you stir the risotto regularly when it's cooking so that it doesn't stick to the bottom of the pot.
- For best results be sure to leave the lid on for a few minutes after you add the frozen peas to help the peas warm up, and the rice to become even more soft and tender.
How to store:
Store any leftover chicken leek risotto in an airtight container in the fridge for up to 5 days.
This risotto also freezes really well in a freezer safe container for up to 3 months.
Chicken and leek risotto FAQs:
Is risotto healthy?
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.
What types of rice can you use to make risotto?
The most common type of rice used is Arborio but you can also use other short grain rices including Carnaroli, Vialone, Nano, and Baldo. Short-grain rice has a high starch content and tends to absorb less liquid, resulting in a thicker, more creamy risotto.
How should I store this risotto?
If you have any leftover risotto, store it in an airtight container in the fridge for up to 3 days.
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Recipe
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.
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Servings: 4
Calories: 557kcal
Equipment
Ingredients
- 3 tablespoon 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 teaspoon ground black pepper
- 1/4 teaspoon dried sage
- 1/4 teaspoon dried thyme
- 1/2 cup frozen peas
Instructions
- 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.
- Add the chopped leeks and minced garlic and cook for a couple more minutes, until the leeks are tender.
- Add the arborio 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.
- 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.
- Serve and enjoy!
Notes
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
- To make this recipe dairy free, use coconut oil instead of butter.
- Store this dish in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 557kcal | Carbohydrates: 80g | Protein: 39g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 83mg | Sodium: 873mg | Potassium: 930mg | Fiber: 4g | Sugar: 8g | Vitamin A: 933IU | Vitamin C: 15mg | Calcium: 61mg | Iron: 6mg
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Jane
Hi can you use 1/2 butter 1/2 coconut oil ?
Erin Carter
I haven't personally tried that so I can't guarantee any results but I would think it would work. If you do try it please let me know how it turns out.
Sabrina Miller
Hi! Can this be frozen?
Erin Carter
Oh to be honest I haven't tried. I imagine it would freeze ok but the next time I make it I will test it out!