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Chicken and leek risotto topped with fresh dill and shaved parmesan in a white bowl on a wood cutting board surrounded by lemons, fresh dill and a yellow and blue gingham napkin.

Chicken and Leek Risotto

Warm, hearty, bright chicken and leek risotto finished with fresh dill, lemon juice and creamy parmesan cheese.
5 from 5 votes
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Course: Lunch, Main Course
Cuisine: American, Italian
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 4 small or 2 large
Calories: 461kcal

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 teaspoon 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.

Nutrition

Calories: 461kcal | Carbohydrates: 58g | Protein: 21g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 1527mg | Potassium: 616mg | Fiber: 2g | Sugar: 7g | Vitamin A: 669IU | Vitamin C: 14mg | Calcium: 115mg | Iron: 4mg