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Risotto with chicken and leeks

Risotto with chicken and leeks

Instead of stirring your risotto constantly for 45 minutes, try this version for a delicious weeknight meal.
Course Main Course
Cuisine French
Keyword chicken, leeks, risotto
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2 people


  • 5 cups low-sodium chicken broth
  • 1 1/2 cups water
  • 2 Tbsp Olive oil
  • 2 bone-in, skin-on chicken breast halves cut in half, cross-ways
  • 4 Tbsp unsalted butter
  • 1 leek, chopped use only white and light green parts
  • 1 tsp Kosher salt
  • 3 large garlic cloves, minced
  • 2 cups Arborio rice
  • 1 cup dry white wine use something you would drink
  • 2 oz. grated Parmesan cheese
  • 1 tsp lemon juice
  • 2 Tbsp chopped fresh parsley do not use dried
  • 2 Tbsp chopped fresh chives do not use dried
  • 1 10 oz. frozen package of chopped spinach thawed and squeezed of excess moisture


  • In a large pot, add all of the broth and water. Heat to a boil over high heat.
  • Once boiling, reduce heat to medium so it maintains a gentle simmer.
  • In a large dutch oven pot, heat about 2 Tablespoons of olive oil till it is just about to smoke.
  • Add chicken to dutch oven, skin side down, cook without moving till brown, about 4-6 minutes.
  • Flip the chicken and cook the other side till brwon about 3-4 minutes.
  • Transfer browned chicken to the pot containing broth and poach till it registers 165ºF.
  • Once chicken temp is reached, transfer chicken to a plate to rest.
  • DO NOT DISCARD THE BROTH - you will use it!
  • Add 2 Tablespoons of butter to the empty dutch oven pot.
  • Put heat on medium. Once butter is melted, add the chopped leek and 3/4 t. of salt. Saute, stirring frequently until leek has softened, but not browned, about 4-5 minutes.
  • Add garlic and incorporate it for about 30 seconds.
  • Add rice and cook, stirring frequently until the grains are translucent around the edges, about 3 minutes. You are actually toasting the grains.
  • Add wine to deglaze the pot, stir constantly until the grains have absorbed all the liquid. This should take about 3-4 minutes.
  • Stir 5 cups of the reserved chicken broth into the rice. Reduce heat to medium-low and cover the pot.
  • Simmer until almost all the liquid has been absorbed and the rice is just al dente. This should take 15-18 minutes. Stir the rice twice during this cooking time.
  • Add 3/4 cup of the leftover warm broth to the risotto and stir gently, but constantly until creamy, about 3 minutes.
  • Stir in spinach and Parmesan cheese.
  • Remove pot from the heat, cover, and let stand for 5 full minutes.
  • Meanwhile, remove and discard skin and bones from the chicken. Shred meat.
  • After risotto has sat for 5 minutes, incorporate the chicken by gently stirring.
  • Add remaining 2 Tablespoons of butter, lemon juice, fresh parsley, and fresh chives.
  • Season with a pinch of salt and pepper.
  • Serve warm.