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.
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 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
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!