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
- 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.
- 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.