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If you want a simple, one-pan dinner look no further than this Chicken and Leek Risotto recipe. It’s gluten free, dairy free and delicious!
There’s something about chicken and leek which just pairs together so well and risotto is always an easy dinner, ready in 30 minutes.
It’s an easy one-pan meal which is simple to make and any leftovers can be frozen or turned into gluten free arancini the next day.
I like to serve this risotto up with green veg and some gluten free garlic bread and it always goes down a treat.
Leeks give this risotto a lovely mellow flavour without the need for adding any extra onions into the recipe.
If you’re already a fan of my courgette and lemon risotto or my chorizo, leek and spring greens risotto then you’ll love this!
Ingredients
There’s a full printable recipe card below but for the shopping list the main ingredients for this chicken and leek risotto are:
- Olive oil and butter: I use a combination of olive oil and butter for frying off my ingredients as it creates a lovely taste. You can use one or the other if you prefer, or use a vegan butter alternative for a dairy free version.
- Chicken Breast: I use chicken breast in this recipe but you can use chicken thigh if you prefer. Chicken thigh has a richer taste but breast will keep the recipe leaner and lower in fat.
- Leeks: I adore the lovely, mellow flavour that leeks have and the gorgeous colour too. Use as much of the leek as possible, including the green bits. Because I use leek in this you don’t need to add any onion – this adds just the right amount of flavour.
- Arborio Rice: I always use arborio rice in my risotto recipes, a type of Italian risotto rice. These fat beads of rice are perfect for absorbing all the liquid! You could use long grain or basmati if that’s all you have but the risotto won’t be as creamy. You also may need to adjust the cooking times accordingly – cook until the rice you’re using is tender.
- Vegetable Stock: Not all vegetable stock is gluten free so make sure you double check the ingredients. I usually use Knorr stock as it’s certified gluten free, but I have a whole list of gluten free stock cubes here. You can use chicken stock if you prefer.
- Thyme: You can use dried or fresh thyme in this recipe. I find fresh thyme has a more intense flavour but whatever you have to hand will work.
- Sage: This is one of my favourite herbs and it works so beautifully with leek. You can omit this (or use fresh sage leaves chopped finely) if you like but I always add it.
- Frozen Peas: These add a fleck of colour to the risotto and also some extra veg goodness. You can omit these if you prefer or swap them for chopped green beans or chopped asparagus. Both will work well in this recipe.
To serve I always garnish this risotto with black pepper and parmesan cheese, but a little fresh parsley would also work well.
A squeeze of lemon juice would also offset the flavours nicely.
Chicken and Leek Risotto FAQS
To help troubleshoot, I’ve tried to answer as many frequently asked questions as possible about this chicken and leek risotto
But if you have any others please do add them to the comments at the end of this post and I’ll do my best to answer them!
IS chicken and leek risotto GLUTEN FREE?
Yes, this chicken and leek risotto recipe is completely gluten free and coeliac-safe.
As long as you double check the ingredients such as the vegetable stock, this recipe is free from gluten.
Rice is naturally gluten free, as are all the other ingredients.
IS THIS CHICKEN and leek risotto DAIRY FREE?
This recipe uses butter so is not dairy free, however you can easily swap this out to make it free from dairy.
Simply use a vegan butter instead or some extra olive oil.
Can I make this CHICKEN and leek risotto vegan?
To make this recipe vegan, you’ll need to omit the chicken and swap the butter for a vegan alternative.
You could use a chicken replacement or you could add in some extra leek to bulk it out a bit for a vegan alternative.
WHAT TO SERVE WITH CHICKEN and leek risotto?
To me, this chicken and leek risotto is a pretty well-rounded meal to serve up on it’s own.
However, you can also serve it with some steamed greens, or a nice bowl of green salad on the side.
I sometimes also serve it as a side to a meatier dish like grilled chicken or fish.
And of course, some gluten free garlic bread on the side always goes down very well with everyone involved!
CAN I FREEZE THIS chicken and leek risotto?
This chicken and leek risotto recipe actually freezes really well so it’s a great one for batch cooking.
Simply let the risotto cool completely before portioning it up into tubs and freezing for up to six months.
I then reheat it in the microwave for a simple meal on those nights I can’t be bothered to cook.
You can also cool any leftover risotto and turn them into my gluten free arancini balls for a different dinner the next day. Cook once – eat twice!
My chicken and leek risotto recipe
This easy chicken and leek risotto is the perfect one-pan, family meal which is ready in half an hour.
This recipe serves four people but you can easily up or down the quantities to make as much as you like.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And if you loved it, please do leave a review to let others know you loved it too! It would mean the world to me.
Chicken and Leek Risotto
This easy chicken and leek risotto recipe is a great family dinner. Arborio rice cooked in vegetable stock with mellow leeks, peas and chunks of chicken.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 500g chicken breast (chopped)
- 2 leeks (finely sliced)
- 300g arborio rice
- 1.2 litres gluten free vegetable stock
- 2 tsp fresh or dry thyme
- 1 tsp dried sage
- 300g frozen peas
To serve:
- Parmesan
- Black pepper
Instructions
- Add the oil and butter to a large saucepan. Melt over a low heat then add the leeks. Fry for 5 minutes until softened.
- Turn the heat up to medium and add the chicken. Fry for another 4-5 minutes until the chicken breast pieces have browned.
- Add the rice, thyme and sage and stir so that everything is completely mixed together.
- Keeping the stock hot, add one ladle at a time, stirring continuously. When the rice starts to stick and the stock is almost absorbed, add the next ladle.
- Once all of the stock is absorbed (this should take around 15-20 mins) add the frozen peas. Cook for another 5 minutes then serve with lashings of grated parmesan and black pepper.
Notes
Got leftovers? Either freeze them or use them to make my gluten free arancini balls!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 461Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 115mgSodium: 1044mgCarbohydrates: 41gFiber: 4gSugar: 6gProtein: 46g
NEED MORE gluten free dinner INSPIRATION?
Here are some more gluten free dinner recipes you can try out once you’ve made this Gluten Free Chicken and Leek Risotto:
- Butternut Squash and Chorizo Risotto
- Slow Cooker Tomato and Mascarpone Risotto
- Bacon and Boursin Risotto
- Slow Cooker Chicken Stroganoff
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
If you have any recipe suggestions, please let me know in the comments what you’d like to see next!
LIKE THIS Chicken and Leek Risotto RECIPE?
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