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.
Servings: 4
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 500 g chicken breast chopped
- 2 leeks finely sliced
- 300 g arborio rice
- 1.2 litres gluten free vegetable stock
- 2 tsp fresh or dry thyme
- 1 tsp dried sage
- 300 g 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
Serving: 1g | Calories: 461kcal | Carbohydrates: 41g | Protein: 46g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Cholesterol: 115mg | Sodium: 1044mg | Fiber: 4g | Sugar: 6g
