This easy and creamy Jamie Oliver chicken leek risotto is the perfect comforting meal for any night. Quick to make, it’s packed with tender chicken, savory leeks, and rich parmesan. You can easily swap ingredients to suit your taste, making it a flexible and delicious option for busy nights.
Ingredients Needed
- 4 cups (1L) vegetable broth
- 1 tablespoon (15ml) extra virgin olive oil
- 1 pound (450g) boneless skinless chicken breast, cubed (can substitute chicken thighs)
- 3 cups (about 3 large) chopped leeks
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- 3 tablespoons (45ml) sherry cooking wine or lemon juice (can substitute white wine)
- 1 cup (200g) arborio rice
- 1 cup (100g) freshly grated parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
How To Make Chicken Leek Risotto
- Heat the broth: In a saucepan, bring the vegetable broth to a simmer over medium-high heat. Reduce the heat to keep it warm.
- Cook the chicken: In a large, heavy-bottomed pot, warm the olive oil over medium heat. Add the cubed chicken and cook for about 5 minutes on each side until fully cooked. Season with salt and pepper. Transfer the chicken to a plate and set aside.
- Cook the leeks: In the same pot, add more olive oil if necessary, and cook the leeks for about 3-4 minutes until tender.
- Add garlic, thyme, and rice: Stir in the garlic, thyme, and rice. Cook for 1-2 minutes until the rice starts to look translucent around the edges.
- Deglaze the pot: Pour in the sherry or lemon juice and stir to deglaze the pot, scraping up any flavorful bits.
- Add the broth: Gradually add ½ cup (120ml) of hot broth at a time, stirring constantly until each addition is absorbed by the rice. Continue until all the broth is added, which should take about 20-25 minutes. Add extra broth if needed to achieve the desired tenderness.
- Finish the risotto: Remove the risotto from the heat and stir in the parmesan cheese and cooked chicken. Season to taste with salt and pepper. Serve and enjoy!
Recipe Tips
- Use warm broth: Always keep the broth warm while cooking the risotto. This helps the rice absorb it better and cook evenly.
- Stir constantly: Stir the risotto regularly to prevent the rice from sticking to the bottom of the pot and to ensure a creamy texture.
- Add broth gradually: Don’t add all the broth at once. Add it in small amounts, stirring each time until it’s absorbed, for the best consistency.
- Don’t overcook the chicken: Make sure the chicken is cooked through, but avoid overcooking it. It should stay tender and juicy when mixed into the risotto.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover chicken leek risotto cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: Let the risotto cool completely before transferring it to an airtight container or freezer bag. It can be frozen for up to 2 months. To serve, thaw it overnight in the fridge before reheating.
- Reheat: Place the risotto in a pan over medium-low heat. Stir in a small amount of broth or water and cook for about 5-7 minutes, stirring occasionally, until heated through.
Nutrition Facts
Serving Size: 1 serving (approx. 1 cup)
- Calories: 451
- Total Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 70mg
- Sodium: 630mg
- Potassium: 520mg
- Total Carbohydrate: 49g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 32g
Try More Jamie Oliver Recipes:
- Jamie Oliver Chicken In Tomato Sauce
- Jamie Oliver Chicken Fried Rice
- Jamie Oliver Chicken Filo Pie
- Jamie Oliver Chicken Chilli Con Carne
Jamie Oliver Chicken Leek Risotto
Description
This easy and creamy Jamie Oliver chicken leek risotto is the perfect comforting meal for any night. Quick to make, it’s packed with tender chicken, savory leeks, and rich parmesan. You can easily swap ingredients to suit your taste, making it a flexible and delicious option for busy nights.
Ingredients
Instructions
- Heat the broth: In a saucepan, bring the vegetable broth to a simmer over medium-high heat. Reduce the heat to keep it warm.
- Cook the chicken: In a large, heavy-bottomed pot, warm the olive oil over medium heat. Add the cubed chicken and cook for about 5 minutes on each side until fully cooked. Season with salt and pepper. Transfer the chicken to a plate and set aside.
- Cook the leeks: In the same pot, add more olive oil if necessary, and cook the leeks for about 3-4 minutes until tender.
- Add garlic, thyme, and rice: Stir in the garlic, thyme, and rice. Cook for 1-2 minutes until the rice starts to look translucent around the edges.
- Deglaze the pot: Pour in the sherry or lemon juice and stir to deglaze the pot, scraping up any flavorful bits.
- Add the broth: Gradually add ½ cup (120ml) of hot broth at a time, stirring constantly until each addition is absorbed by the rice. Continue until all the broth is added, which should take about 20-25 minutes. Add extra broth if needed to achieve the desired tenderness.
- Finish the risotto: Remove the risotto from the heat and stir in the parmesan cheese and cooked chicken. Season to taste with salt and pepper. Serve and enjoy!
Notes
- Use warm broth: Always keep the broth warm while cooking the risotto. This helps the rice absorb it better and cook evenly.
- Stir constantly: Stir the risotto regularly to prevent the rice from sticking to the bottom of the pot and to ensure a creamy texture.
- Add broth gradually: Don’t add all the broth at once. Add it in small amounts, stirring each time until it’s absorbed, for the best consistency.
- Don’t overcook the chicken: Make sure the chicken is cooked through, but avoid overcooking it. It should stay tender and juicy when mixed into the risotto.
Jamie Oliver Chicken Leek Risotto