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Chicken + Leek Risotto

25 Minute Chicken + Leek Risotto. Love a risotto, the constant stirring is always worth it. Such a filling dish and packed with veggies and yumminess.

Serves: 4 Time: 25 minutes



  • 500mls Chicken Stock

  • 1 Tablespoon Olive Oil

  • 1 Leek (white part only), finely chopped

  • 2 Garlic Cloves, crushed

  • 280g Arborio Rice, or any risotto rice

  • 40g Parmesan, finely grated

  • 400g Chicken Breasts

  • 1 Bag Rocket, shredded


  1. Add half the oil to a large frying pan and place over medium-high heat. Cook the chicken breasts for 4-5 minutes each side, until golden brown and cooked through. Once done, let the chicken rest for a few minutes then cut into smaller pieces. Cover, keep warm and set aside.

  2. Meanwhile, bring the stock to a boil over high heat, then reduce to low and keep simmering until needed.

  3. Heat the remaining oil in a large saucepan over medium heat, add leek and garlic. Cook, stirring, for 5 minutes, until softened.

  4. Next, add the rice and cook while stirring for 1 minute. Add 1/4 stock to the rice mixture and stir, until stock has been absorbed. Repeat with the remaining stock, adding 1/4 at a time, until all liquid is absorbed and rice is tender and creamy.

  5. Remove from heat and stir through the parmesan, chicken and a handful of shredded rocket.

  6. Divide into 4 serving bowls and serve with extra green salad if you like.


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Rosie ❤️


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