Some meals don’t shout — they hum. Warm, creamy, quiet comfort on a spoon. Chicken and leek risotto is one of those dishes. It’s not flashy. There’s no sizzle or sauce drizzle. But it fills your kitchen with soft, buttery smells and makes you slow down, just a bit, without even meaning to.
I first made this one cold Thursday evening, the kind of night where the outside world feels too sharp. I had a half-opened bag of arborio rice, two lonely leeks, and a block of Parmesan that had seen better days. I didn’t expect much. But somewhere between stirring the broth in, ladle by ladle, and watching the rice turn from hard white pebbles to silky gold… it became something special. A little ritual, a bit of calm. I’ve kept it ever since.
Why You’ll Love It
- Feels fancy, but it’s just one pan and a bit of patience.
- Leeks melt into the risotto like butter — mild, sweet, no fuss.
- Chicken adds heartiness and protein — turns this into a full meal.
- Leftovers reheat like a dream (and are great cold, if I’m honest).
- The stirring is kinda therapeutic, especially with wine in hand.
- It’s a great “clean out the fridge” dish if you want to riff on it.
Ingredients
- 1.5 cups arborio rice
- 1 lb boneless, skinless chicken thighs or breasts
- ½ tbsp garlic powder
- 2 leeks, thinly sliced
- 4 cups chicken bone broth (or stock)
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- 2 tbsp butter
- 1 small yellow onion, chopped
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
How to Make It
Sear the chicken first:
Heat 1 tbsp of olive oil in a big skillet over medium-high heat. Toss in the chicken with garlic powder and a good crack of pepper. Brown it on all sides — about 7 minutes total. Don’t worry if it’s not fully cooked; it’ll finish later. Set it aside.
Soften your veg:
In the same pan (keep the bits!), add the rest of the olive oil and 1 tbsp butter. Toss in the onion and leeks. Stir them around until they’re soft and a bit translucent — about 5 minutes. They’ll smell sweet and a little earthy.
Toast the rice gently:
Add the arborio rice right into the leeks. Stir for 2–3 minutes until the grains look a bit shiny and start to smell nutty. This step wakes up the rice.
Add the broth slowly (and calmly):
Pour in 1 ladle of hot broth and stir until mostly absorbed. Repeat, one ladle at a time. It’ll take about 15–20 minutes. Keep the heat at a gentle simmer and stir often. This is the part where you don’t rush.
Bring the chicken back:
About halfway through the broth process, add the cooked chicken pieces back into the risotto. Let them finish cooking in the simmering rice. It also helps the flavours blend in properly.
Finish creamy and rich:
Once the rice is tender but still has a little bite (al dente), stir in the Parmesan and the last tbsp of butter. Taste and season with salt and pepper. It should taste cosy, creamy, and deeply savoury.
Common Mistakes and How to Dodge Them
Why is my risotto mushy?
You overcooked it or added too much liquid too fast. Go slow, taste often, and pull it off the heat while it still has a slight bite.
My leeks are chewy, not soft.
You probably didn’t cook them long enough at the start. They need gentle time to break down.
Why is it bland?
It likely needs salt. Parmesan helps too, but don’t be shy with seasoning at the end.
Can I use water instead of broth?
Technically, yes. But you’ll miss the depth. Use broth or even a stock cube dissolved in water.
Storage and Reheating
Fridge: Store covered for up to 3 days.
Freezer: Risotto doesn’t freeze beautifully — texture changes. But in a pinch? Sure.
Reheating:
- Microwave: Add a splash of water or broth, stir halfway.
- Stovetop: Gently heat with a splash of water, stirring to loosen.
- Bonus tip: Turn leftovers into risotto cakes and pan-fry ’em. Unreal.
Frequently Asked Questions
Can I use a different rice?
Arborio is best, but carnaroli or even vialone nano work too. Long grain? Not ideal here.
What protein swaps work?
Leftover roast chicken, bacon, prawns, or even mushrooms if you’re keeping it veggie.
Do I have to stir the whole time?
Not constantly, but frequently. It’s the stirring that gives you that creamy texture without adding cream.
Is this risotto gluten-free?
Yes, just make sure your broth is gluten-free if you’re buying it.
Nutrition Facts (Per Serving):
- Calories: ~475 kcal
- Fat: 18g
- Carbs: 42g
- Protein: 32g
- Sodium: ~600mg
- Sugar: 4g
Jamie Oliver Chicken Leek Risotto
Description
A creamy, cozy risotto packed with sweet leeks, golden chicken, and melty Parmesan — made for slow evenings and second helpings.
Ingredients
Instructions
- Sear chicken with garlic powder and pepper in 1 tbsp olive oil. Set aside.
- In same pan, cook onion and leeks in remaining oil + 1 tbsp butter.
- Add rice and toast 2–3 mins.
- Stir in broth gradually, 1 ladle at a time.
- Halfway through, return chicken to the pan.
- Once rice is al dente, stir in Parmesan and butter.
- Season, garnish with parsley, and serve hot.
Notes
- Always stir risotto gently but regularly. It matters.
- Don’t skimp on salt at the end — Parmesan adds some, but taste and tweak.
- If using chicken breast, watch it closely so it doesn’t dry out.
- Great with a squeeze of lemon or a handful of peas stirred in last-minute.