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Chicken and leek risotto

Chicken and leek risotto

Total Time
50 min
15 min
35 min
The popular duo of chicken and leek works a treat in this tasty risotto. Be sure to use arborio rice for an authentic, creamy texture.



2 whole, thinly sliced


1 clove(s), thinly sliced

Skinless chicken breast

500 g, fat trimmed, cut into 2cm pieces

Dried thyme

1 tsp

Arborio rice

1 cup(s), (200g)

Frozen green peas

½ cup(s), (60g)

Grated parmesan cheese

½ cup(s), (40g)

Chicken stock cube

2 individual, gluten free variety, to make 1L (4 cups) chicken stock

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a deep, non-stick frying pan with oil and heat over medium-low heat. Cook leeks for about 5 minutes, stirring occasionally and adding a splash of water if they start to stick, until softened. Add garlic and cook, stirring, for a further 1 minute.
  2. Add chicken and thyme and cook, stirring occasionally, for 5 minutes or until chicken is lightly golden.
  3. Stir in rice and cook for 2 minutes. Gradually add stock, a ladleful at a time and simmer, stirring, until it has been absorbed. Continue cooking until rice is tender but still retains a little bite and has a glossy sauce surrounding it—this should take about 20 minutes. Stir in peas for the last 2 minutes of cooking time.
  4. Remove from heat. Stir through half the parmesan. Sprinkle with remaining parmesan to serve.


COOK'S TIP: Risotto needs to be stirred constantly during cooking to stop it from sticking to the pan and to help release the starch from rice grains which gives it its creamy texture. TO REFRIGERATE: Any leftover risotto can be stored in a reusable container for up to 2 days. Reheat single portions in the microwave or in a small saucepan over medium-low heat, adding a little extra stock or hot water if consistency is too thick.