Chicken and Leek Risotto is hearty, warm, lively and (trust me) not that challenging to make. It just takes a little time and a little patience and a good set of directions.
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In 2021, I had the privilege of fulfilling a longtime dream of mine to attend culinary school.
I chose to attend Rouxbe culinary school for its self-paced structure, in-depth lessons, practical and written tests, and its online format. Please note I may earn a commission for any purchases made through the link to their program.
This recipe is adapted from the Rouxbe Basic Risotto recipe, which teaches you the fundamentals of a successful risotto. I have been playing with this recipe since I made it first, trying different variations with added proteins and vegetables.
One of my favorite variations was this Chicken and Leek Risotto. With its savory chicken, subtle sweetness of leeks, freshness, and brightness from dill and lemon, and a bit of salty, creamy parmesan, this risotto is a perfect comfort food.
What You'll Need
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- Arborio Rice It is important to use an Italian short grain rice such as Arborio, Carnaroli, or Vialone Nano. You should be able to find this in your local grocery store. You can also get it here.
- Chicken I use boneless, skinless chicken breast because it shreds easily and cooks quickly.
- Leeks I use the white and light green parts of the leek for this recipe. Slice the leek in half lengthwise and be sure to rinse under running water and/or soak in a bowl of water and rinse to remove any sandy deposits in the leeks.
- Fresh Garlic
- Chicken Stock Homemade is the best, but not necessary. Chicken broth would work here too, or you could try this homemade chicken bouillon powder mixed into hot water.
- Fresh Dill You can try adding other fresh herbs, too. This would be nice with some added parsley or basil along with the dill.
- Parmesan Cheese I like to use a block of parmesan cheese and create shavings with a vegetable peeler. You can also use pre-shaved parmesan cheese or a bit of another hard, salty cheese like pecorino or manchego.
- Fresh Lemon Squeezing fresh lemon juice over this dish adds a really nice brightness that counteracts the rich risotto.
- Kosher Salt I buy this 3-pack of Diamond Crystal Kosher Salt and it lasts for a very long time. It's important to keep in mind that kosher salt will affect the flavor of your food differently—it is a different shape than table salt and sea salt, and delivers less "salty" flavor per teaspoon because it is less compact.
- Fresh Cracked Pepper Some people recommend using white pepper in dishes that are lighter in flavor and color. I personally used black pepper in this dish and think it came out great.
How to Make
- Toast the rice
- Poach the chicken & shred it
- Add broth to the rice and stir
- Add chicken and dill
- Top with parmesan and enjoy!
Variations
- Try adding additional fresh herbs like parsley or basil.
- For a bolder risotto, try adding a fresh herb sauce like the chimichurri in these Spicy Potato Soft Tacos with Chimichurri or a bit of Almond Pesto.
- Omit the chicken and use vegetable stock for a light, mildly sweet risotto that you can use as the base for a vegetarian dinner.
How to Store
You can store your cooked risotto for 3-5 days in the fridge. While the texture may be a bit different when you re-heat it, it will still be really delicious.
To save time, you can cook and shred your chicken in advance. If doing this, just poach the chicken (seasoned with salt and pepper) in water as opposed to the stock for the risotto. The cooked chicken will last for 3-4 days in the fridge.
I do not recommend freezing risotto.
How to Pair
If you feel like you need more veggies, try this risotto:
- With a side of Garlicky Sautéed Cruciferous Crunch
- Topped with Roasted Tenderstem Broccoli
- With crostini on the side topped with Roasted Cherry Tomatoes on the Vine
More Recipes You'll Love
If you love comforting recipes, try:
Warm Grain Bowl with Goat Cheese and Greens
📖 Recipe
Chicken and Leek Risotto
Equipment
Ingredients
- 1 cup Arborio rice or Carnaroli or Vialone Nano
- 4 oz boneless, skinless chicken breast
- 6 cups chicken stock or broth
- 2 tablespoons olive oil extra virgin
- ¼ cup vermouth or white wine
- 1 leek white and light green parts only, sliced in half lengthwise, rinsed thoroughly, then cut into ⅛-¼ inch slices
- 3 cloves garlic medium, minced
- ¼ cup fresh dill smaller branches picked from the larger stem and torn into bite-sized pieces
- ¼ cup parmesan cheese shaved
- ½ lemon cut in 2-4 pieces, to squeeze over risotto
- 1 ½ tsp kosher salt or to taste, divided
- fresh pepper to taste
Instructions
- Put a stock pot on medium high heat. Add the stock.
- Season the chicken with ½ teaspoon kosher salt and fresh pepper. Add the chicken to the stock.
- Bring the stock up to a boil then back to a simmer. Skim the stock as needed if a white foam forms. Begin checking the chicken for doneness at 8 minutes. You will want the internal temperature to read 165°F.
- Once the chicken is done, remove from the stock and shred with two forks. Keep the stock at a low simmer. Set the chicken aside.
- In the heavy-bottomed pan, add the olive oil. Set to medium low heat. Add the leeks and a pinch of your remaining salt. Cook for approximately 10 minutes, until the leeks are tender. Be sure to stir often so the leeks do not brown.
- Add 1 cup of the simmering stock to the leeks and let evaporate, stirring occasionally. Turn heat to medium high.
- Add the rice. Toast the rice until the exterior is translucent but the interior remains white, stirring consistently. Continue to stir and watch heat so as not to burn the leeks.
- Add the garlic and stir for 30 seconds. Add the vermouth or white wine. Let cook until the liquid evaporates.
- Slowly add the broth to the rice 1 cup at a time. Stir the broth in the rice until the liquid has fully evaporated. Then add the next cup.
- Continue this process until the risotto reaches an al dente texture, or cook for a bit longer if you prefer a softer risotto. Start tasting for doneness around 15 minutes.
- Test for consistency. You don’t want it soupy but you do want it loose enough that it spreads a bit when you put it on a plate and shake the plate back and forth on the counter. You can test it with a scoop before your final plating.
- Once the risotto is cooked, taste for seasoning and add more of remaining salt if needed. Stir in the shredded chicken and the fresh dill.
- Serve immediately with some fresh squeezed lemon juice and shaved parmesan.
Notes
- This base of this recipe was adapted from the Rouxbe Basic Risotto recipe here.
- Calories are based on 4 servings.
- After slicing your leeks in half lengthwise, be sure to rinse them thoroughly for sandy deposits.
- You can use Carnaroli or Vialone Nano rice in place of Arborio.
- To make this dish vegetarian, omit the chicken and use vegetable stock in place of chicken stock.
- To make this dish vegan, omit all of the above and the parmesan cheese, or replace with a vegan substitute.
Lara says
This risotto looks delicious! Can’t wait to try it!
Genevieve says
Thank you, Lara! Hope you enjoy.