Risotto with chicken and leeks
Instead of stirring your risotto constantly for 45 minutes, try this version for a delicious weeknight meal.
Servings 2 people
Ingredients
- 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
Instructions
- 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.