If you want a simple, one-pan dinner, try this Chicken and Leek Risotto. It’s naturally gluten free, can be made dairy free, and is full of flavour.
Chicken and leek are a classic pairing, and risotto makes a comforting meal that’s ready in about 30 minutes.
This is a straightforward one-pan dish: quick to make, easy to portion and freeze, and excellent reheated or transformed into gluten-free arancini the next day.
I often serve this risotto with steamed green vegetables and gluten-free garlic bread for a crowd-pleasing meal.
Using leeks gives the risotto a gentle, sweet onion-like flavour, so you don’t need to add any extra onion. If you enjoy other risottos like courgette and lemon or chorizo, leek and spring greens, you’ll find this one equally satisfying.
Ingredients
Below is a concise shopping list of the main ingredients you’ll need for this chicken and leek risotto:
- Olive oil and butter: A mix of olive oil and butter gives a lovely flavour when frying. Use only olive oil or a vegan butter alternative if you need a dairy-free version.
- Chicken breast: I use chicken breast for a lean finish, but chicken thigh works too if you prefer a richer taste.
- Leeks: Leeks provide a mild, sweet flavour and a nice colour. Use as much of the leek as possible, including the green parts. Because leeks are used here, no extra onion is necessary.
- Arborio rice: Arborio or another risotto rice gives the best creamy texture. Long-grain rice can be used in a pinch, but you may need to adjust cooking time and the result won’t be as creamy.
- Vegetable stock: Check the label to ensure your stock is gluten free. You can also use gluten-free chicken stock if preferred.
- Thyme: Fresh or dried thyme adds a subtle aromatic note. Fresh thyme packs more intensity, but both work.
- Sage: Sage complements leek beautifully. Use dried or chopped fresh sage leaves to taste.
- Frozen peas: These add colour and a pop of sweetness. You can swap for green beans or chopped asparagus if preferred.
To serve: freshly ground black pepper and grated Parmesan are traditional; chopped parsley or a squeeze of lemon will also brighten the dish.
Chicken and Leek Risotto FAQs
Here are answers to common questions to help you make this risotto successfully. If you have other questions, feel free to add them in the comments.
Is this chicken and leek risotto gluten free?
Yes. The core ingredients—rice, leeks, chicken, herbs and peas—are naturally gluten free. Just be sure any stock or packaged ingredients you use are certified gluten free.
Can this chicken and leek risotto be dairy free?
The recipe as written uses butter, but you can make it dairy free by swapping in a vegan butter or using extra olive oil.
Can I make this risotto vegan?
For a vegan version omit the chicken and replace the butter with a vegan alternative. Add extra leeks, mushrooms, or a plant-based chicken substitute to keep the dish substantial.
What pairs well with chicken and leek risotto?
This risotto makes a complete meal on its own, but you can serve it with steamed greens, a simple green salad, or a piece of grilled fish or meat if you want something heartier. Gluten-free garlic bread is a popular accompaniment.
Can I freeze this risotto?
Yes. Cool the risotto completely, portion it into airtight containers, and freeze for up to six months. Reheat gently in the microwave or on the stove, adding a splash of stock or water if needed. Leftovers also make excellent arancini.
My Chicken and Leek Risotto Recipe
This easy chicken and leek risotto is a family-friendly one-pan meal ready in about 30 minutes. The recipe serves four but can be scaled up or down as needed.
If you make it and enjoy it, please share a photo on Instagram with #theglutenfreeblogger—I love seeing how your versions turn out. Reviews are also appreciated to help others find the recipe.
Chicken and Leek Risotto
5 minutes
30 minutes
35 minutes
Arborio rice cooked in hot vegetable stock with mellow leeks, peas and tender chicken pieces for a creamy, comforting dinner.
Ingredients
- 1 tbsp olive oil
- 1 tbsp butter (or vegan butter)
- 500g chicken breast, chopped
- 2 leeks, finely sliced
- 300g arborio rice
- 1.2 litres gluten-free vegetable stock
- 2 tsp fresh or dried thyme
- 1 tsp dried sage
- 300g frozen peas
To serve:
- Parmesan (or dairy-free alternative)
- Black pepper
Instructions
- Add the oil and butter to a large saucepan. Melt over low heat, then add the leeks and fry for about 5 minutes until softened.
- Increase the heat to medium, add the chicken and fry for 4–5 minutes until the pieces are browned.
- Add the rice, thyme and sage, stirring to coat the rice and combine the ingredients.
- Keep the stock hot and add one ladleful at a time, stirring continuously. When the rice begins to stick and the stock is almost absorbed, add the next ladle.
- After about 15–20 minutes, when the stock has been absorbed and the rice is tender, stir in the frozen peas and cook for another 3–5 minutes. Serve with grated Parmesan and freshly ground black pepper.
Notes
Leftovers freeze well or can be shaped into arancini for a tasty second meal.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 461
Total Fat: 12g
Saturated Fat: 4g
Cholesterol: 115mg
Sodium: 1044mg
Carbohydrates: 41g
Fiber: 4g
Sugar: 6g
Protein: 46g
Need more gluten free dinner inspiration?
Try other gluten-free dinner recipes once you’ve made this Chicken and Leek Risotto. If you make this dish, please share a photo or leave a comment with any suggestions for future recipes.
