SunRice

Creamy Leek & Chicken Risotto

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Prep time

5min

Cook time

20min

Enjoy Italian cuisine at home with this creamy leek and chicken risotto! This dish is full of flavour and is simple to cook for a delicious lunch or dinner.

Riviana Arborio Rice

Riviana Arborio Rice

Arborio rice is a short, round grain with a pearly exterior. It retains more of its natural starch, allowing the rice to absorb a lot of liquid and flavour during cooking. Arborio is Italy's favourite rice for risotto's and is also ideal for other Mediterranean dishes such as paellas, and stuffed vegetables. For perfect results that retain the creaminess of the grain, it is important not to rinse the rice prior to cooking.

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 1 packet SunRice Arborio Rice

  • 2 tbsp Olive Oil

  • 1 Leek (washed and diced)

  • 480 g Diced Chicken Thigh Fillet (or breast fillet)

  • 2 cup Hot Chicken Stock

  • 6 tbsp Grated Parmesan Cheese

  • 2 tbsp Light Sour Cream

  • 1 pinch Salt and Pepper (to taste)

  • Parmesan (to sprinkle on top)

Arborio

Characteristics

Medium

Medium

Tender

Tender

Creamy

Creamy

Photo of Creamy Leek & Chicken Risotto

Method

  • Heat oil in a saucepan, add chicken and cook gently for one minute.

  • To cook the rice, simply massage the pouch to separate the grains and place in the microwave for the required time as indicated on the packet.

  • Add leek, stir until almost cooked.

  • Add rice and cook for a further two minutes, stirring until rice is well coated and glossy.

  • Add 1 cup of stock, stirring until absorbed before adding another cup of stock, stir until rice is just tender, adding more stock if required.

  • Stir in sour cream, parmesan cheese and season to taste.

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