Chicken and Leek Risotto

Close-up view of creamy risotto rice with leeks, chicken, bacon, and peas.

5 from 1 vote

Chicken and leek risotto is an easy one-pot meal to make that's loaded with vegetables and plenty of flavour. It can be on the table in 45 minutes if not sooner and there's minimal washing-up.

Prep Time15

Cook Time30

Total Time45

Course: Main Course

Cuisine: Italian

Servings:

Calories: 755kcal

Author: Jane Coupland

Equipment

1 Large heavy-based pan

Ingredients

450 g Leeks, trimmed approx 3 leeks
1 Onion
2 Garlic cloves
1 tablespoon Olive oil
30 g Butter
60 g Bacon
300 g Chicken breast skinless and boneless, free-range
300 g Arborio rice Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano are all good substitutes
100 ml White wine
10 g Fresh thyme
1 litre Chicken stock hot
150 g Peas frozen or fresh
75 g Parmigiano-Reggiano (parmesan cheese)
4 Marinated artichokes drained from preserving oil
¼ teaspoon Black pepper
Salt to taste

Metric - US Customary

Instructions

Begin by slicing the leeks, finely dicing the onion, cutting the bacon into small pieces and mincing the garlic.
Add the oil and half of the butter to a large heavy-based pan and fry the onions, leeks, bacon and garlic for 5 minutes until the vegetables begin to soften until beginning to soften.
Dice the chicken and toss into the pan. Cook, stirring frequently until sealed on all sides.
Pour the rice and black pepper into the pan and stir to coat in oil. Let cook for a minute, stir and let cook for another minute.
Add the wine to the pan, give everything a good stir and then let the liquid evaporate.
Toss the thyme into the pan.
Now start adding the stock, a ladleful (75ml) at a time, stirring between each addition until it is absorbed. After 20 minutes test the rice to see how well it is cooking. If it is still firm keep adding a bit more stock. If it feels almost ready then move on to the next step.
When the rice is almost cooked add a little more stock along with the peas and artichokes. Test the rice again after 5 minutes. It is ready when it feels al-dente (there's still a little bite to the rice but, essentially, it doesn't feel firm or chewy)
Take the pan off the heat, remove any large stems of thyme, stir in the Parmegiano-Reggiano and the remaining butter, cover the pan with a lid and let the risotto sit for 5 minutes. Season with salt to taste. Stir well before plating up.

Notes

Don't underestimate the power of stirring. It's essential to keep the risotto frequently on the move to help prevent it sticking to the pan and to help create that legendary creamy risotto consistency.
Keep your stock hot - this will reduce the cooking time considerably. It's a good idea to pop the stock into a pan and keep it on a low heat as the risotto cooks.
Regular tasting will help you ascertain when the rice is cooked enough.
Tasting will also help you gauge how much additional seasoning is needed.
This chicken and leek risotto is best served fresh. The longer it sits, the more the rice will continue to absorb liquid causing the consistency of the risotto to deteriorate.

Storage

Risotto is always best when eaten fresh, so don't plan for leftovers on purpose. But if you do find yourself with a spare portion or two then they can be stored in the fridge for up to 48 hours and frozen for up to 3 months. Defrost thoroughly and reheat (on the stovetop or in a microwave) until piping hot, adding a splash of water to loosen the consistency.

Nutrition