Creamy Leek & Chicken Risotto

I am using:

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: short, round grain, pearly exterior - Retains more natural starch, absorbs liquid and flavor - Preferred rice for risottos in Italy - Suitable for Mediterranean dishes: paellas, stuffed vegetables - Do not rinse before cooking for optimal creaminess

View product

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.

More recipes like this one