Chicken and Leek Risotto Recipe | Yummly

Chicken and Leek Risotto

RECIPESPLUS(1)
Sascha Rixon: "It was a bit hit! Hubby and daughter both loved i…" Read More
9Ingredients
45Minutes
360Calories

Ingredients

US|METRIC
  • 2 tablespoons olive oil
  • 1 boneless skinless chicken breast (thinly sliced)
  • 4 ounces button mushrooms (sliced)
  • 1 leek (trimmed and finely sliced)
  • 2 tablespoons fresh parsley (chopped)
  • 1 cup arborio rice
  • 3 cups chicken stock
  • shaved Parmesan cheese
  • rosemary sprigs
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    Directions

    1. Heat 1 tbsp of the oil in a heavy-bottomed saucepan on medium heat. Add chicken and cook for 2-3 mins, until cooked through. Transfer to a plate. Cover and keep warm.
    2. Heat remaining 1 tbsp oil in same saucepan on medium heat. Sauté mushrooms, leek and 1 tbsp of the parsley for 1-2 mins, until starting to soften. Season to taste. Stir in rice. Cook for 1 min.
    3. Stir in 1 cup hot stock and cook, stirring, until stock is absorbed. Continue adding stock, 1 cup at a time, until each addition is absorbed, stirring and simmering for about 20-25 mins, until risotto is tender and creamy.
    4. Stir in chicken and remaining 1 tbsp parsley. Season to taste. Cook for a further 2-3 mins. Sprinkle with Parmesan cheese and rosemary.
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    NutritionView More

    360Calories
    Sodium13% DV300mg
    Fat15% DV10g
    Protein31% DV16g
    Carbs17% DV51g
    Fiber8% DV2g
    Calories360Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol25mg8%
    Sodium300mg13%
    Potassium480mg14%
    Protein16g31%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate51g17%
    Dietary Fiber2g8%
    Sugars5g10%
    Vitamin A10%
    Vitamin C10%
    Calcium4%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Sascha Rixon 2 years ago
    It was a bit hit! Hubby and daughter both loved it.

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