Chicken and Leek Risotto

  • Author: Michelle Minnaar
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x


This chicken and leek risotto is a beautiful reminder of how delightful Italian cuisine is. Master the basic risotto and you too can replicate this recipe!



  • 15ml (1 tbsp) vegetable oil
  • 500g (1lb) mini chicken breast fillets
  • 500g (1lb) leeks, washed and chopped
  • 500g (1lb) arborio rice
  • 250ml (1 cup) white wine
  • 1.25ℓ (5 cups) chicken stock
  • 1 lemon, rind and juice
  • 60g (2oz) hard cheese, grated


  1. Heat the oil in a large casserole.
  2. Brown the chicken on all sides, then remove from the heat.
  3. Melt the butter in the same casserole and gently fry the leeks for 5 minutes or until softened.
  4. Stir in the rice and increase the heat.
  5. Pour in the wine and let the mixture bubble while stirring.
  6. Add the thyme, 250ml (1 cup) of stock, the browned chicken and its juices and lower the heat to a slow simmer.
  7. Stir continuously for 15 minutes, while adding splashes of stock until you run out.
  8. Stir in the lemon rind and juice and continue cooking for 5 more minutes or until the rice and chicken are cooked.
  9. Serve immediately with the grated cheese on the side.


  • There are different hard cheeses you can use, such as parmesan and Dziugas.
  • Category: Main Course
  • Cuisine: Italian