Photo of Chicken & leek risotto by WW

Chicken & leek risotto

Points® value
Total Time
50 min
15 min
35 min
A delicious risotto that you can batch cook and freeze for later. The risotto can be frozen in an airtight container for up to 2 months.



2 medium, trimmed and finely sliced

Chicken breast, skinless, raw

2 medium, cut into 2cm pieces

Arborio rice, dry

300 g

Peas, fresh or frozen

50 g, frozen

Parmesan Cheese

40 g, finely grated

Calorie controlled cooking spray

4 spray(s)


1 clove(s), thinly sliced

Thyme, Dried

1 teaspoon(s), level

Chicken stock cube(s)

2 cube(s), 1 litre stock


  1. Set a deep, lidded nonstick frying pan over a medium-low heat and mist with cooking spray. Add the leeks, then cover and cook for 5 minutes, stirring once, until softened – you may need to add a splash of water if they start to stick. Add the garlic and cook for a further 1 minute.
  2. Add the chicken pieces and thyme to the pan and cook, uncovered, for 5 minutes until the chicken is lightly golden.
  3. Add the rice to the pan, stir to combine, then cook for 2 minutes. Gradually add the stock, a ladleful at a time, stirring until it has been absorbed. Continue cooking until the rice is tender but still retains a little bite and has a glossy sauce surrounding it; this should take about 20 minutes. Add the peas for the final 2 minutes of the cooking time.
  4. Remove from the heat and stir through half the Parmesan. Serve topped with the remaining Parmesan and some freshly ground black pepper.


The risotto should be stirred constantly during cooking – as well as stopping it from sticking to the pan, this helps release the starch in the rice to give the risotto its creamy texture.