Chicken and Leek Risotto

This creamy risotto recipe is easy to make and full of flavor.

Course Main Course, Side Dish

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings cups

Calories 335kcal

First, get the broth hot. Pour it into a saucepan and bring it to a simmer over medium-high heat. Once it starts simmering, reduce the heat to keep it hot but not boiling so that it doesn't evaporate.
In a large, heavy-bottomed pot such as a Dutch oven, warm the olive oil over medium heat. Add the cubed chicken and cook for about 5 minutes on each side or until cooked through. Season with salt and pepper as it's cooking. When it's finished, transfer to a plate and set aside.
The pot should have some chicken juices in it, but if it doesn't, add a little more olive oil followed by the leeks. Cook for a few minutes or until the leeks get tender.
Stir in the garlic, thyme, and rice. Cook for 1 to 2 minutes or until the rice starts getting translucent around the edges.
Pour in the sherry cooking wine or lemon juice. Use your spoon to deglaze the pot.
Next, add a ladle (about ½ cup) of hot broth to the pot. Stir constantly until the broth is absorbed by the rice. Repeat until all of the broth has been added. This usually takes about 20 to 25 minutes. After the broth has been added, taste the risotto to see if the rice is as tender as you want it. You may need to stir in some additional broth.
Remove the risotto from heat. Stir in the parmesan cheese followed by the cooked chicken. Serve and enjoy!
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To save time, make the chicken in advance, or you can sub leftover shredded or rotisserie chicken.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 1 to 2 minutes until warmed through.