Hey there, fellow foodies! If you love a hearty, delicious meal that’s packed with protein and flavor, then you’re in for a treat! This Chicken and Leek Risotto is not only super easy to make but also perfect for anyone looking to enjoy a comforting dish that’s both tasty and nutritious. With nearly 50g of protein per serving and under 600 calories, this risotto is a win-win. Let’s get cooking!
Method
Prepare the Chicken and Vegetables
Start by heating 1 tablespoon of oil in a large saucepan over medium heat. Once the oil is hot, add the diced chicken breast to the pan. Let it cook for about 7-10 minutes, stirring occasionally to ensure that the chicken is browned and cooked through. The chicken should no longer be pink in the center, and it should have a nice golden-brown color on the outside.
Sauté the Leek and Garlic
Once the chicken is cooked, toss in the chopped leek and garlic. Stir everything together and cook for another 3-4 minutes, allowing the leek to soften and the garlic to release its fragrant aroma. The leek should become tender and slightly caramelized, adding a savory depth of flavor to the dish.
Season the Mixture
Season the chicken, leek, and garlic mixture with salt, pepper, and 1 tablespoon of mixed herbs. Stir everything well, making sure that the seasoning is evenly distributed. This is the stage where you build the base flavor of your risotto, so be sure to taste and adjust the seasoning if needed.
Add Cream Cheese and Risotto Rice
Next, stir in 70g of cream cheese and 250g of risotto rice into the mixture. Let the rice cook for about 2 minutes, stirring continuously to ensure that the rice is well-coated with the cream cheese. This step is important because the cream cheese will help give the risotto a creamy texture once the liquid is added. The rice should also start to lightly toast, which will enhance its nutty flavor.
Gradually Add the Liquid
Now, it’s time to add the liquids. Pour in a bit of the 600ml of chicken stock, bringing the mixture to a boil. Once the stock starts to boil, reduce the heat and continue adding the stock and 200ml of skimmed milk in small increments. Stir continuously as you add the liquid, allowing the rice to slowly absorb it. This gradual process is key to achieving the perfect creamy texture for your risotto.
Add the Peas and Parmesan
Once most of the liquid has been absorbed by the rice, it’s time to stir in the 130g of peas and 30g of grated parmesan cheese. The peas add a pop of color and a slight sweetness that balances the savory flavors of the risotto. Keep stirring for another 2-3 minutes to ensure that the peas heat through and the parmesan melts into the risotto, creating an extra creamy finish.
Final Stir and Serve
When all the liquid has been absorbed and the risotto has reached a creamy consistency, give everything one final stir. Taste the risotto to make sure the seasoning is just right, adding more salt or pepper if needed. Once satisfied with the flavor and texture, remove the pan from the heat and serve the risotto immediately. This dish is best enjoyed fresh, but it also makes great leftovers!
Necessary Tools
- Large saucepan
- Wooden spoon or spatula
- Knife and chopping board
- Measuring spoons
- Measuring jug
- Ladle (optional)
Chicken and Leek Risotto A Flavorful Twist on Comfort Food
Cuisine: ItalianDifficulty: Easy3
servings10
minutes30
minutes40
minutesIngredients
1 tbsp oil
150g leek
300g chicken breast, diced
1 tsp garlic
Salt + pepper
1 tbsp mixed herbs
70g cream cheese
250g risotto rice
600ml chicken stock
200ml skimmed milk
130g peas (microwave for 1 min)
30g parmesan
Directions
- Start by heating the oil in a large saucepan over medium heat.
- Add the diced chicken breast and cook it until browned and cooked through.
- Toss in the chopped leek and garlic, frying them together until softened and fragrant.
- Season with salt, pepper, and the mixed herbs, giving everything a good stir.
- Stir in the cream cheese and risotto rice, allowing it to cook for a couple of minutes to soak up the flavors
- Pour in a bit of the chicken stock, bringing it to a boil. Once it’s boiling, keep adding small amounts of stock and milk, stirring continuously.
- When most of the liquid has absorbed, stir in the peas and parmesan. Keep stirring until it’s all creamy and absorbed.
- Serve immediately and enjoy your hearty risotto!
Notes
- Stir constantly while adding the stock and milk to prevent the rice from sticking to the bottom of the pan.
- Add liquid gradually. If you dump everything in at once, it might not cook evenly, and you could end up with a mushy risotto.
- Adjust the heat if the rice starts to cook too quickly. Risotto needs time to absorb the liquid and cook to perfection, so don’t rush it!
- Check the seasoning before serving to make sure the flavor is just right!
Serving Suggestions
This chicken and leek risotto is fantastic on its own, but you can always pair it with a light salad for an extra crunch or a side of garlic bread if you want a bit of indulgence. A drizzle of extra parmesan on top makes it even more delicious!
Fun Fact
Did you know that risotto rice (like Arborio) is known for its ability to absorb liquid and release starch? This is what gives risotto that creamy texture we all love! It’s basically like the rice is cooking in a cozy, creamy bath!
Conclusion
This Chicken and Leek Risotto is the perfect balance of comforting and healthy, making it ideal for any day of the week. Whether you’re cooking for yourself or your family, it’s sure to impress. And with all that protein, it’s a great choice for refueling after a busy day. I hope you enjoy this recipe as much as I d happy cooking, and don’t forget to share with your loved ones!
