This deliciously Creamy Chicken and Leek Risotto is an easy one-pot meal that’s packed full of flavour and is the perfect comfort food that can be enjoyed by the whole family. My version is dairy-free and gluten-free too, making it ideal for people with food allergies.
Risotto is pure comfort food, it's like a hug in a bowl right? This Creamy Chicken and Leek Risotto is no exception.
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Tender chunks of chicken come together with crispy pancetta, sautéed leeks, mushrooms, fragrant herbs and rich & creamy risotto rice to create this luscious chicken leek risotto.
And want to know the best thing? It's totally dairy free and gluten free!!
Making risotto is like a labour of love… Yes, you may have to stir it for a while to make sure you get the perfect creamy texture but trust me, once you taste this Creamy Chicken & Leek Risotto recipe you will agree that it is all worth it!
It makes the ideal family dinner for a cold day (like these IKEA copycat gluten free Swedish meatballs) but is also light enough to be enjoyed all year round. Serve it with some Dairy Free Garlic Bread for a complete hearty meal.
⭐ If you are looking for more dairy-free dinner inspiration download my FREE 7 Dairy-Free Dinners E-Book! ⭐
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❤️ Why You Will Love This Recipe...
- Easy to make >> This midweek, healthy dinner can be on the table in just 40 minutes!
- Dairy & Gluten Free >> Making it suitable for people with these food allergies. (Do remember to always check ingredient packets though, especially the stock (broth) as some contain milk or gluten)
- Rich & Creamy >> But at the same time really nourishing!
- Really Versatile >> You can switch up the vegetables for whatever you fancy or have in the fridge!
- Tasty One-Pan Meal >> This is a dish the whole family will love, from the youngest to the eldest!
🥘 Ingredients, Notes & Substitutions
✋ Double check all packaging for allergens ✋
- Chicken - Whilst I opted for skinless, boneless chicken breasts in this recipe, ( like I did in these air fryer chicken skewers) feel free to substitute an equal amount of skinless, boneless chicken thighs for a slight variation in taste and texture. Additionally, if you have leftover cooked chicken on hand, simply add it to the pan when you add the rice. You can also use any uncooked leftover breasts to make these egg free crispy chickent tenders.
- Stock - I love the Knorr Chicken Stock Pots as they are free from the top 14 UK allergens. (Always double-check the packaging). Alternatively, you can also use vegetable stock if you prefer. If you are cooking for small children you may wish to swap to these very low salt stock cubes from Kallo, as traditional stock cubes can be quite high in sodium. They are dairy and gluten-free but do contain celery.
- Rice - Arborio rice is most widely used in risottos and is what I have used & tested this recipe with. Other alternatives you can try are Carnaroli or Vialone Nano.
- Pancetta - If you don’t have any cubed pancetta this can be substituted for smoked bacon, which you will just need to chop into chunks.
- Butter - I have used Flora Plant vegan butter to make this recipe dairy free, but you can use regular butter if you don’t have a milk allergy. Coconut oil can also be used in replacement of butter as an alternative.
- Vegetables - The great thing about this risotto is its versatility, as you can use any vegetables you like. I have used leeks and mushrooms as I find the flavours work really well together, however, you could also add some peas or spinach towards the end of the cooking time.
- Herbs - Thyme pairs beautifully with chicken and vegetables. I have used dried thyme for ease, however, if you are using fresh thyme, increase the amount used to 1 tbsp.
See the recipe card for full information on ingredients and quantities.
⚡ Variations
- Mix up the veg! - Why not stir in a handful of frozen green peas or spinach five minutes before the end of the cooking time for some extra added veggies?
- Cheese - I haven’t added any cheese to this recipe, but if you want some extra decadence stir through a spoonful of vegan or normal parmesan cheese once the risotto is cooked. You can also add a spoonful of nutritional yeast for a cheesy, nutty flavour.
- Make it Vegan/Veggie! - Swap the chicken and bacon for soya meat or firm tofu and use vegetable stock.
- Oven baked - If you prefer a more hands-off approach, you can follow the recipe up to step 5, add the stock, then place it in a casserole dish with the lid on, in the oven at 180˚C Fan / 350˚ F for around 30-40 minutes. Give it a good stir when it comes out of the oven and you will find the same creamy consistency.
- Pesto Pesto! - Stir through a spoonful of two of this homemade nut free basil pesto (or use shop-bought) for a twist that the kids will love!
✏️ How to Make - Step-By-Step Instructions
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: Start by heating the butter and olive oil in a large, heavy-based saucepan or casserole dish over a medium heat.
Step 2: Gently place the chopped chicken chunks and cubed pancetta into the pan, allowing them to sizzle and sear. Cook them on a medium heat for approximately 4-5 minutes, turning regularly to make sure each side of the chicken is browned on the outside.
Note: You don't need to make sure the chicken is fully cooked at this stage, as it will continue cooking once the rice is added.
Step 3: Whilst the chicken & pancetta is browning, prepare the other ingredients. Slice the leek lengthways, down the middle and then slice thinly. Chop the mushroom into thin slices & mince the garlic with a garlic press.
Step 4: Add the garlic, chopped leeks and mushrooms to the pan and cook for another few minutes until they have softened.
Step 5: Next, add the arborio rice & dried or fresh thyme to the pan and stir until all of the grains have been coated and mixed into the meat and vegetables. Adding the rice to the pan without any liquid is called toasting the rice and this is done to prevent the exterior of the rice from breaking and seals in the starch of the grain creating a much nicer texture when cooked.
Step 6: Gradually pour the hot chicken stock into the pan, starting with a ladle full at a time. Stir the mixture continuously until each ladle full of stock has been fully absorbed by the rice, creating a creamy consistency. Repeat this process, adding another ladle full of stock each time, until all of the stock has been absorbed. The entire absorption process should take around 20-25 minutes, allowing the ingredients to meld together.
Step 7: Season to your taste with sea salt and black pepper.
Serve & Enjoy!
💡 Tips & Tricks
- Make sure the stock is nice and hot when adding to the risotto and only add a ladle full at a time, you don’t want to pour it in all in one go!
- To clean the leeks, slice down the middle lengthways and rinse under the tap to remove any dirt or grit, then pat dry with a paper towel.
- Batch cook by making double the recipe amount & freeze the chicken risotto into individual portions. This makes it easy for a quick kids’ dinner when you need it.
- Use a low sodium stock cube if cooking for young children as standard stock normally contains quite a high level of salt.
- Add a splash of white wine when adding the stock for extra depth of flavour.
🍴 Serving Suggestions
This healthy chicken risotto recipe is a full meal in its own right, however, if you want to add a little extra something you can't go wrong with some dairy free garlic bread, roasted carrots and green beans or a bright panzanella bread salad.
🥡 Storage / Freezing / Reheating
If you cool the risotto quickly on the kitchen side, it can be kept in an airtight container in the fridge for up to 3 days. Re-heat it in the microwave for 3-4 minutes, until piping hot, stirring halfway through the heating process.
Whilst I recommend eating the risotto straight away as the texture can be a bit mushy after defrosting, it is completely safe to freeze it for up to 3 months. (and the kids don’t mind the slightly softer texture!)
I would recommend freezing the risotto in individual portions, which can then be taken easily from the freezer when needed. Defrost in the fridge overnight and reheat as above.
💬 Recipe FAQs
The most common ratio is 3:1. This means for every 1 cup of rice you use, add 3 cup of liquid.
You want to cook your risotto al dente so it is soft but still has a little bite to it. If your risotto is crunchy it means you will need to add some more stock (broth) and cook it for a little bit longer. A risotto should cook in around 20-25 minutes.
Can I use a different type of rice for the risotto?
Traditionally, risotto is made with Arborio rice, which is short-grain and starchy. However, you can use other short-grain rice varieties like Carnaroli or Vialone Nano. Avoid using long-grain rice, as it won't give you the creamy texture that risotto is known for.
Can I make the risotto ahead of time and reheat it later?
While it's best to enjoy risotto immediately after cooking for the best texture, you can make it ahead of time and reheat it. Keep in mind that reheating may cause the rice to become slightly softer. To reheat, add a splash of broth (stock) or water to the risotto and gently heat it on the stove or microwave, stirring occasionally, until it reaches the desired temperature.
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📖 Recipe
Creamy Chicken & Leek Risotto
Ingredients
- 350 g (12.5 oz) skinless chicken breasts approx 2 medium, chopped into bitesize chunks
- 750 ml (25 fl oz) Knorr chicken stock pot or any gluten free chicken or veg stock
- 300 g (1½ cups) arborio rice
- 65 g (2 oz) pancetta
- 250 g (9 oz) mushrooms thinly sliced
- 2 medium leeks thinly sliced
- 1 teaspoon dried thyme fresh can also be used (double the amount for fresh)
- 3 cloves garlic minced
- 20 g (¾ oz) Flora plant butter or any dairy free butter
- 3 teaspoon olive oil
- salt & pepper to taste
Instructions
- Heat the butter & olive oil in a large, heavy-based saucepan or casserole dish on a medium heat.
- Once melted, add the chicken pieces and pancetta and cook on a medium heat for 4-5 minutes until the chicken has cooked on the outside. Keep stirring to ensure all sides have browned. Note: You don't need to make sure the chicken is fully cooked at this stage, as it will continue cooking once the rice is added.
- Slice the leek lengthways down the middle and then slice thinly. Chop the mushrooms into thin slices & mince the garlic with a garlic press.
- Add the garlic, chopped leeks and mushrooms to the pan and cook for another few minutes until they have softened.
- Next, add the arborio rice & dried or fresh thyme to the pan and stir until all of the grains have been coated and mixed into the meat and vegetables, around 1-2 minutes.
- Gradually pour the hot chicken stock into the pan, starting with a ladle full at a time. Stir the mixture continuously until each ladle full of stock has been fully absorbed by the rice, creating a creamy consistency. Repeat this process, adding another ladle full of stock each time, until all of the stock has been absorbed. The entire absorption process should take around 20-25 minutes, allowing the ingredients to meld together.
- Season to taste and serve!
Notes
- Make sure the stock is nice and hot when adding to the risotto and only add a ladle full at a time, you don’t want to pour it in all in one go!
- To clean the leeks, slice down the middle lengthways and rinse under the tap to remove any dirt or grit, then pat dry with a paper towel.
- Batch cook by making double the recipe amount & freeze the chicken risotto into individual portions. This makes it easy for a quick kids’ dinner when you need it.
- Use a low sodium stock cube if cooking for young children as standard stock normally contains quite a high level of salt.
- Add a splash of white wine when adding the stock for extra depth of flavour.
- Chicken - I have used skinless chicken breasts but you can also use the same amount of skinless, boneless, chicken thighs. You can also use leftover chicken thats already cooked, just add it to the pan when you add the rice.
- Stock - I love the Knorr Chicken Stock Pots as they are free from the top 14 allergens. If you are cooking for small children you may wish to swap to a very low salt stock cube.
- Rice - Arborio rice is most widely used in risottos and is what I have used & tested this recipe with. Other alternatives are carnaroli or Vialone Nano.
- Pancetta - If you don’t have any pancetta this can be substituted for smoked bacon.
- Butter - I have used Flora Plant vegan butter to make this recipe dairy free, but you can use regular butter if you don’t have a milk allergy. Coconut oil can also be used in replacement of the butter.
- Make It Vegan/Vegan - Use soya meat or tofu instead of chicken and use vegetable stock.
Phil says
I didn’t realise how good risotto could be without loads of cheese. You don’t miss it in this recipe and the kids loved it.
Lauren Woodger says
It's funny how you really don't need it isn't it! Glad you enjoyed it 🙂