Chicken and Leek Risotto – Cooking Class 9

September 22nd, 2009


Trying to guess what we were having for this cooking class was difficult. The host for this evening isn’t known for being adventurous. Most vegetables are normally off the list and fruits too.

That’s why we were all pleasantly surprised finding out we were making a risotto, with both leek and lemon. This is one of the reasons these cooking classes are so good (like the Daring Bakers Challenges I do). It forces us to try dishes we never thought of making plus finally making those that we have wanted to make for a while and never got around to it.

This risotto is very flavoursome, easy to prepare and heats up well for lunch. So this will go on the list of easy risottos to make.

Chicken and Leek Risotto

(I will update the recipe source when I get a chance to ask the host)

Serves: 4

2 tablespoons olive oil
600g chicken breast, roughly chopped
2 leeks, sliced
1 tablespoon lemon zest
2 cups arborio/carnaroli rice
5 cups chicken stock
1 1/2 cups peas
2 tablespoons lemon juice
1/2 cup parmesan, finely grated
2 tablespoons mint, chopped
salt and cracked pepper, to taste

Preheat oven to 200C (180C fan forced oven).

Heat oil in frying pan over high heat, add chicken and cook until well browned. Remove chicken, set aside.

Put leeks and lemon zest into pan, cook until leeks soften.

Place leeks rice and stock in baking dish, cover tightly with foil and bake for 20 minutes.


Add chicken pieces and peas, re-cover and bake for a further 20 minutes.


Risotto will still be liquid – add lemon juice, mint, parmean, salt and pepper, stir well for 2 minutes to thicken risotto. Serve immediately.




  1. parita says:

    I adore leeks! risotto and leeks sounds delicious!

  2. Karen says:

    I absolutely love leeks especially when it’s paired with citrus. This has me all hungry now 🙁

  3. Barbara says:

    Such an easy risotto recipe! I definitely need to be pushed to try dishes I never thought of making!

  4. Nice combination of flavours! I made a baked risotto once and it was so easy! Although I found it soaked up the liquid a tad too qcuickly, the time saving was worth it 🙂

  5. I love the way you can cook it in the oven – it would save so much stirring! I like risotto with chunks of things, so chicken, leek and peas would be great.

  6. A baked risotto is so much easier than the other, stirring method! I am not one to complain, though, as I use pre-cooked rice that you just dump into a pan with the other ingredients. Your recipe sounds delicious, so I will definitely give it a go.

  7. Katherine says:

    I have never tried to make Baked Risotto. I am going to try this recipe. It looks so yummy..

  8. oh yum, i love that cheese layer in the second last photo. Risottos are great for reheated lunches! And what an easy way of cooking, no more standing and stirring till your arm falls off!

  9. Rosa says:

    A wonderful combo! Your risotto must taste great!



  10. Barbara says:

    Sounds like a good recipe- easy to make and I love all the ingredients. Much as I like risotto, it’s a pain to make; this will be a pleasure to try. Thanks!

  11. Sophia says:

    A risotto?! I would have been jumpin up and down with joy! I’d love to learn to make this, I’ve always wanted to! Awesome experience for you! 😀

  12. Juliana says:

    Oh! This risotto looks absolutely delicious…leek and chicken, will definitely try it!

  13. Melanie says:

    Hi Anita – Natalia has put me on to your website. LOVE IT!

    I am wondering why – with the risotto – you cover the baking dish with foil, and not just put a lid on it? I put a lid on mine last night and it worked “OK”…but I probably over cooked it….

  14. Andrea says:

    I loved this recipe. It was easy to make and quite delicious. I would be lovely also without the chicken. Well done!

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