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Autumn Chicken and Leek Risotto
Autumn Chicken and Leek Risotto

Autumn Chicken and Leek Risotto
A creamy risotto with seasonal leeks and tender chicken, perfect for a balanced lunch.
Autumn Chicken and Leek Risotto

Provides a balanced mix of protein, carbohydrates, and vegetables to sustain energy levels for the day.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 150
    g
     arborio rice
  • 150
    g
     leek
  • 500
    ml
     chicken stock
  • 30
    g
     parmesan cheese
  • 15
    ml
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    ml
     white wine
  • 10
    g
     butter
  • 10
    g
     parsley
Preparation Time: 45 minutes
Autumn Chicken and Leek Risotto
Instructions:
  1. Heat olive oil in a pan over medium heat.
  2. Add chopped onion and garlic, sauté until translucent.
  3. Add sliced leeks and cook until soft.
  4. Stir in arborio rice and cook for 2 minutes.
  5. Pour in white wine and let it evaporate.
  6. Gradually add chicken stock, stirring continuously until absorbed.
  7. In a separate pan, cook diced chicken breast until golden brown.
  8. Once the rice is creamy and cooked, stir in chicken, butter, and parmesan cheese.
  9. Season with salt and pepper to taste.
  10. Garnish with chopped parsley before serving.
Nutrition Per Serving 1166 g Per 100g
Energy 782 kcal 67 kcal
Protein 55 g 4.7 g
Fibre 4 g 0.3 g
Salt 1.5 g 0.1 g
Sugar 5 g 0.4 g
Carbohydrates 85 g 7.3 g
Fat 25 g 2.1 g
  • 200
    g
     chicken breast
  • 150
    g
     arborio rice
  • 150
    g
     leek
  • 500
    ml
     chicken stock
  • 30
    g
     parmesan cheese
  • 15
    ml
     olive oil
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    ml
     white wine
  • 10
    g
     butter
  • 10
    g
     parsley
1
Servings
0

Heat olive oil in a pan over medium heat.

Add chopped onion and garlic, sauté until translucent.

Add sliced leeks and cook until soft.

Stir in arborio rice and cook for 2 minutes.

Pour in white wine and let it evaporate.

Gradually add chicken stock, stirring continuously until absorbed.

In a separate pan, cook diced chicken breast until golden brown.

Once the rice is creamy and cooked, stir in chicken, butter, and parmesan cheese.

Season with salt and pepper to taste.

Garnish with chopped parsley before serving.

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