If you’re after something warm, filling, and full of flavour, this chicken risotto recipe is exactly what you need. It’s the kind of dish that feels like proper comfort food…creamy, rich, and totally satisfying, but still made with simple ingredients you’ve probably already got at home. The leeks melt down beautifully into the risotto, giving it a gentle sweetness that works so well with the chicken.
Risotto sometimes gets a reputation for being a bit of a faff, but honestly, it’s just about stirring and being present in the moment. You don’t need to be a chef to get this right, just a bit of patience and a wooden spoon. Finish it off with some parmesan and black pepper and you’ve got a lovely, no-fuss meal that feels special enough for guests but simple enough for a weeknight.
Whether it’s chilly outside or you just fancy something cosy, this one’s a real keeper.
If you like creamy, comfort-style dishes, check out my Creamy Sun-Dried Tomato Scallops…rich, flavour-packed, and perfect for a cosy night in.
🍴 Tools You’ll Need
Heavy-Based Pan – A pan like this ensures even cooking and no sticking.
Ladle – Use one like this to add stock gradually and keep things creamy.
Parmesan Grater – A grater like this gives you perfect, fresh shavings.
Heatproof Jug or Small Pan – Keep your stock warm in something like this.
Creamy Chicken Risotto Recipe
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter
- 1 small onion finely chopped
- 1 leek trimmed and thinly sliced
- 1 garlic clove minced
- 150 g arborio rice
- 100 ml dry white wine optional
- 600 ml hot chicken stock
- 200 g cooked chicken shredded or chopped
- 40 g grated parmesan cheese plus extra to serve
- Salt and black pepper to taste
- Fresh parsley chopped (optional, to garnish)
Instructions
- Heat the olive oil and butter in a large pan over medium heat, I use a heavy-based pan like this one, it helps cook the risotto evenly.. Add the onion and leek, and cook gently for 5–6 minutes until softened.
- Add the garlic and rice, and stir for 1–2 minutes to coat the rice in the oil and toast it slightly.
- Pour in the white wine (if using) and stir until it’s mostly absorbed.
- Add a ladle of hot stock, stir, and let it absorb before adding more. Continue this process, stirring often, until the rice is tender and creamy—about 20 minutes. A ladle like this makes it easy to add stock gradually, one scoop at a time.
- Stir in the cooked chicken and parmesan, I always grate the parmesan fresh using a grater like this, makes all the difference. Season with salt and pepper to taste. Cook for another 2–3 minutes until the chicken is heated through.
- Serve hot, topped with extra parmesan and a sprinkle of parsley if you like.
Top Tips for this Creamy Chicken Risotto Recipe
Use hot stock: Cold stock slows down the cooking and affects the texture…keep it warm in a separate pan or jug.
Stir regularly (but not constantly): You don’t need to babysit it non-stop, just give it a stir every couple of minutes to help the starch release.
Add stock gradually: Only add the next ladle of stock once the last one has been mostly absorbed, this gives you that creamy finish.
Don’t skip the parmesan: It adds that classic umami kick and helps bring everything together.