Chicken & Leek Risotto
Ingredients
- 500 g chicken thigh fillets
- 320 g arborio risotto rice
- 2 leek
- 1200 ml chicken stock
- 60 g parmesan cheese
- 30 g butter
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 608 kcal
- Protein
- 38 g
- Carbohydrate
- 66.3 g
- of which sugars
- 2.5 g
- Fat
- 20.8 g
- of which saturates
- 8.9 g
- Fibre
- 2.8 g
- Salt
- 3.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Keep stock warm in a saucepan over a low heat. Dice the chicken thighs and slice the leeks.
- 2
Heat oil and butter in a wide, heavy-based pan. Cook the leeks for 5 minutes until soft. Add the chicken and cook for 5 minutes.
- 3
Stir in the risotto rice and cook for 1 minute. Begin adding warm stock, one ladleful at a time, stirring constantly.
- 4
Continue adding stock and stirring for about 25 minutes until the rice is creamy and just tender.
- 5
Remove from heat, stir in the grated parmesan and a knob of butter. Cover and rest for 2 minutes before serving.
Plan the week's meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.