Chicken and Leek Risotto

5 from 6 votes

Cook up this chicken and leek risotto as a cozy comfort food dinner that comes together as a one pan meal. Made without wine, it focuses on fresh and healthy ingredients and is dairy free and gluten free.

Prep Time10

Cook Time40

Total Time50

Course: Dinner, Main Dish

Cuisine: American, British

Diet: Gluten Free

Servings: servings

Calories: 425kcal

Author: Claire

Equipment

Ingredients

1 tablespoon olive oil
2 skinless boneless chicken thighs* diced into small pieces
4 cups chicken stock
1.5 cups leeks diced
1 garlic clove minced or finely diced
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 cup arborio rice
¼ cup kale shredded, optional
1 teaspoon apple cider vinegar
pinch salt
pinch black pepper

US Customary - Metric

Instructions

Heat olive oil in your skillet and add the diced chicken thighs. Season with salt and black pepper, and fry for 4-5 minutes until they are cooked through (to 165F at their deepest point). Use tongs to remove from the skillet and set aside on a plate.
Pour the chicken stock into a pan and heat to a low simmer. Reduce the heat but keep warm throughout the cooking process.
If your skillet seems dry, add a touch more olive oil. Tip in the leeks, garlic and herbs. Cook on a low heat for 4-5 minutes until the leek has softened. Stir in the arborio rice and fry for 2-3 minutes, stirring frequently to avoid sticking.
Ladle in the chicken stock, about ¼ cup at a time. Stir frequently at a low to medium heat, and continue to add a ladle of stock once it has been absorbed by the rice for 20-25 minutes, or until the rice has cooked through.
Add the chicken pieces, apple cider vinegar (if using) and kale (if using) to the skillet. Stir to combine, and heat for a few minutes. If needed, add more stock to the skillet to the consistency you prefer.
Season with salt and black pepper, and ladle into your serving bowls. Serve immediately.

Notes

*you can also use chicken breast diced into small pieces.

Dice the chicken into small bite-size pieces. Alternatively, you can cook the chicken in larger pieces and then use two forks to shred the chicken.
Add a ladle of chicken stock at a time, only adding more once the rice has absorbed the liquid in the pan.
Stir the risotto very frequently to help the risotto become creamy.
Serve immediately, as the chicken risotto will thicken fairly quickly.
Always ensure that your chicken has cooked to an internal temperature of 165F at its deepest point by using a meat thermometer.
Nutritional information is given as a courtesy. It is auto-generated and should be considered to be an estimate.

Swiss Interest Group Histamine Intolerance

All ingredients score 0 on the SIGHI list, with the exception of:

garlic and apple cider vinegar score 1.
chicken stock will depend upon ingredients used.
kale is not rated.
leek scores 1 with a ? as a liberator. There is a note, 'In small amounts usually well tolerated'.

Nutrition