Photo of Chicken and leek risotto by WW

Chicken and leek risotto

8 - 10
PersonalPoints™ per serving
Total Time
50 min
15 min
35 min



2 whole, thinly sliced

Skinless chicken breast

500 g, fat trimmed, cut into 2cm pieces

Rice, arborio, dry

1 cup(s), (200g)

Frozen green peas

½ cup(s), (60g)

Grated parmesan cheese

½ cup(s), (40g)


1 clove(s), thinly sliced

Dried thyme

1 tsp

Chicken stock cube

2 individual, to make 1L of gluten free stock

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a deep, lidded non-stick frying pan with oil and heat over medium-low heat. Cook leeks, covered, for 5 minutes, stirring once, or until softened —you may need to add a splash of water if they start to stick. Add garlic and cook for a further 1 minute.
  2. Add chicken and thyme and cook, uncovered, 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, 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. Add peas for last 2 minutes of cooking time.
  4. Remove from heat. Stir through half the parmesan. Sprinkle with remaining parmesan to serve.


TIP: Risotto needs to be stirred constantly during cooking to stop it from sticking to the pan. It also helps release the starch, which gives risotto its creamy texture.