Risotto with Chicken and Leek
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 ¼ liters chicken broth
- 60 ml wine, white, dry
- 1 tablespoon olive oil
- 25 g butter
- 300 g chicken breasts, cut into 1.5 cm cubes
- 2 leeks, cut into rings
- 3 cloves garlic, crushed
- 350 g rice (arborio rice)
- 2 teaspoons lemon juice
- 1 teaspoon lemon (s) - zest
- 2 teaspoons thyme
- 50 g parmesan, freshly rated
Print Recipe
Pin Recipe Instructions
- Heat the stock and the wine and let simmer covered. Heat the oil and butter in a large saucepan. Add the chicken and fry for about 5 minutes. Take out of the pot.
- Put the leek rings and garlic in the saucepan and cook for 5 minutes until they are lightly browned. Add rice and stir until well coated in fat.
- Pour in a ladle (125 ml) hot liquid and cook the rice over medium heat until it has absorbed the liquid. Add more liquid and continue cooking the rice for 20 minutes while stirring. Add the meat with the leaked juice and cook everything for another 5 minutes. Take off the stove. Stir in lemon juice and zest, thyme and parmesan, season. Let rest for 2 minutes before serving.
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