Chicken and Leek Risotto
40 minServes 4
A creamy one-pot risotto with tender chicken, leeks, and peas, finished with butter and herbs.
| prepChop chicken breasts into bite-sized pieces | ||||
| prepChop leeks into 2 cups | ||||
| prepMince 2 cloves garlic | ||||
| prepHave stock ready | ||||
| 45 g butter (use coconut oil for dairy free) | Melt butter, cook chicken 8–10 min | Add leeks & garlic, cook until tender | Add rice, stock & spices, simmer 20–22 min | Stir in peas, rest 2–3 min |
| 2 chicken breasts, chopped into bite-sized pieces | ||||
| 200 g chopped leeks | ||||
| 2 cloves garlic, minced | ||||
| 300 g arborio rice | ||||
| 1200 ml chicken stock or vegetable stock | ||||
| 1/2 tsp sea salt | ||||
| 1/4 tsp ground black pepper | ||||
| 1/4 tsp dried sage | ||||
| 1/4 tsp dried thyme | ||||
| 75 g frozen peas | ||||
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