Chicken and Leek Risotto
Creamy chicken, leek and Parmesan risotto with lemon and fresh thyme. Adding the warm stock a ladle at a time, waiting for each to absorb, is what builds risotto's signature creaminess without any actual cream.
Total time
40 min
Prep
10 min
Cook
30 min
Difficulty
medium
Cuisine
Italian
Ingredients
320gCarnaroli rice
400gchicken thighs, diced
4leeks, sliced
1Lchicken stock, warm
150mlwhite wine
80gbutter
100gParmesan, grated
3 tbspolive oil
1 tspfresh thyme
zest of 1lemon
Instructions
1
Fry chicken in oil until golden. Remove.
2
Fry leeks in remaining butter until soft.
3
Add rice, toast 2 minutes.
4
Add wine.
5
Add stock ladle by ladle, stirring 18 minutes.
6
Return chicken.
7
Remove from heat.
8
Add butter, Parmesan, thyme and lemon zest.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
613
Protein
43.9g
Fat
37.9g
Carbs
18.5g
Fiber
2.3g
Sodium
1431mg
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