Chicken + Leek Risotto

Rosie
Jan 25, 2023
1 min read

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

Ingredients

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

Method

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.
Meanwhile, bring the stock to a boil over high heat, then reduce to low and keep simmering until needed.
Heat the remaining oil in a large saucepan over medium heat, add leek and garlic. Cook, stirring, for 5 minutes, until softened.
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.
Remove from heat and stir through the parmesan, chicken and a handful of shredded rocket.
Divide into 4 serving bowls and serve with extra green salad if you like.