Creamy Chicken Risotto Recipe
A rich and comforting risotto with tender chicken, soft leeks, and creamy parmesan. Perfect for a cosy night in.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion finely chopped
- 1 leek trimmed and thinly sliced
- 1 garlic clove minced
- 150 g arborio rice
- 100 ml dry white wine optional
- 600 ml hot chicken stock
- 200 g cooked chicken shredded or chopped
- 40 g grated parmesan cheese plus extra to serve
- Salt and black pepper to taste
- Fresh parsley chopped (optional, to garnish)
Instructions
- Heat the olive oil and butter in a large pan over medium heat, I use a heavy-based pan like this one, it helps cook the risotto evenly.. Add the onion and leek, and cook gently for 5–6 minutes until softened.
- Add the garlic and rice, and stir for 1–2 minutes to coat the rice in the oil and toast it slightly.
- Pour in the white wine (if using) and stir until it’s mostly absorbed.
- Add a ladle of hot stock, stir, and let it absorb before adding more. Continue this process, stirring often, until the rice is tender and creamy—about 20 minutes. A ladle like this makes it easy to add stock gradually, one scoop at a time.
- Stir in the cooked chicken and parmesan, I always grate the parmesan fresh using a grater like this, makes all the difference. Season with salt and pepper to taste. Cook for another 2–3 minutes until the chicken is heated through.
- Serve hot, topped with extra parmesan and a sprinkle of parsley if you like.