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One Pot Chicken Leek Risotto Recipe

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One Pot Chicken Leek Risotto is a creamy, comforting meal featuring tender chicken, sweet leeks, Arborio rice, Parmesan, and savory broth. Everything comes together in one pot for a satisfying dinner with a naturally silky texture.

Ingredients

  • 1 pound boneless, skinless chicken thighs or chicken breasts, cut into bite-sized pieces
  • 1 1/2 cups Arborio rice
  • 2 medium leeks
  • 5 cups chicken broth, plus more as needed
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter, divided
  • 3 garlic cloves, minced
  • 1/2 cup dry white wine
  • 3/4 cup freshly grated Parmesan cheese
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon finely grated lemon zest, optional
  • Extra Parmesan, for serving

Instructions

  1. Trim the root ends and dark green tops from the leeks. Slice the white and light green portions lengthwise, rinse thoroughly between the layers to remove dirt, and thinly slice.
  2. Pat the chicken dry and season with salt and freshly ground black pepper.
  3. Heat the olive oil in a large deep skillet or heavy-bottomed pot over medium-high heat.
  4. Add the chicken in a single layer and cook for 5 to 7 minutes, turning occasionally, until lightly golden and cooked through. Transfer to a plate and set aside.
  5. Reduce the heat to medium and add 1 tablespoon of butter to the same pot. Add the leeks and cook for about 5 minutes, stirring frequently, until softened.
  6. Add the garlic and thyme and cook for about 30 seconds, just until fragrant.
  7. Stir in the Arborio rice and cook for 1 to 2 minutes, coating the grains in butter and allowing them to toast lightly.
  8. Pour in the white wine and stir while scraping up any browned bits from the bottom of the pot. Cook until most of the wine has been absorbed.
  9. Add about 1 cup of chicken broth and stir regularly. When most of the liquid has been absorbed, add another cup of broth.
  10. Continue gradually adding broth and stirring regularly for 18 to 22 minutes, waiting until most of each addition has been absorbed before adding more.
  11. When the rice is almost tender, return the chicken and any accumulated juices to the pot. Stir gently and continue cooking until the chicken is hot and the rice is tender with a slight bite.
  12. Remove from the heat and stir in the remaining tablespoon of butter and the Parmesan.
  13. Add the parsley and optional lemon zest, then taste and adjust the salt and black pepper.
  14. If the risotto is too thick, stir in a splash of warm broth until it reaches a loose, creamy consistency.
  15. Serve immediately with extra Parmesan and freshly ground black pepper.

Notes

  • For chicken, leek, and mushroom risotto, sauté sliced mushrooms until browned after cooking the chicken and before adding the leeks.
  • Add 1 cup frozen peas during the final 5 minutes of cooking for extra sweetness and color.
  • For chicken and spinach risotto, stir in baby spinach near the end and cook just until wilted.
  • For a wine-free version, replace the white wine with an equal amount of chicken broth and optionally add a small squeeze of lemon juice before serving.
  • For extra creaminess, stir in a small splash of heavy cream with the Parmesan.
  • For a bacon variation, cook chopped bacon until crisp, use some of the rendered fat for cooking, and sprinkle the bacon over the finished risotto.
  • Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
  • Reheat gently with a splash of chicken broth or water to restore the creamy consistency, ensuring the chicken is thoroughly heated.
  • Avoid repeatedly reheating the same portion.

Nutrition

Find it online: https://thefamilycooking.com/one-pot-chicken-leek-risotto-recipe/