Chicken, Spinach & Leek Risotto

This recipe works in combination with: Crispy Parmesan Chicken & Garlic Green Beans, Smoked Salmon & Asparagus Frittata, Spring Salmon Nicoise Salad. This recipe features in these meal plans: Spring Specials.

A light and creamy spring risotto with chicken, leek, spinach and peas.


  • 2 skinless chicken breast fillets, cut into 2cm pieces
  • 200g of spinach leaves
  • 1/2 medium leek (approx 260g each), finely chopped
  • 120g of Arborio risotto rice
  • 40g of Parmesan cheese, grated
  • 50g of frozen peas
  • 600ml chicken stock
  • 2 tbsp margarine/butter
  • 1 clove of garlic, finely chopped
  • 1 tbsp olive oil
  • Serves: 2
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 30 mins
  • Price per person: £3.19
  • Store cupboard: Typical
  • Calories per serving: 648
  • 5-a-day per serving: 1.8
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Chicken & Spinach Risotto photo

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  1. Heat 1/2 tbsp oil and 1/2 tbsp butter in a large saucepan and cook the leek and garlic for 5-6 minutes, or until the leek is soft. Add the risotto rice (stirring well to coat the rice in the oil and butter) and cook for 1-2 minutes, or until it becomes slightly translucent.
  2. Add 50ml stock and simmer, stirring, until it has been absorbed. Repeat, adding 50ml stock at a time until the rice is tender, but retains a slight bite and the liquid has been absorbed. If you run out of stock just add boiling water, a little at a time, until the rice is cooked. This will take 20-25 minutes.
  3. Meanwhile, in a separate frying pan, heat 1/2 tbsp oil and fry the chicken for 4-5 minutes, or until browned and cooked through. Remove the chicken from the pan and set aside. Add 2 tbsp water and the spinach to the pan and stir for 1 minute, or until the spinach begins to wilt.
  4. Stir the peas into the risotto over a low heat until heated through. Remove from the heat and stir in the spinach, cooked chicken, 1 tbsp margarine/butter and half the Parmesan cheese. Mix together well. Season to taste with salt and pepper.
  5. Serve immediately, topped with the remaining Parmesan cheese.

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