Creamy Chicken Leek Risotto with Peas is the perfect comfort food for busy weeknights. Tender chicken combines with cheesy, creamy Arborio rice, while fresh leeks and peas add a bright, seasonal touch that’s especially nice in spring and summer.
Simple, dependable recipes are a lifesaver when time is short. As someone who works long hours, I rely on straightforward meals with minimal fuss that still please the whole family.
This chicken leek risotto has been my go-to lately. It’s rich and creamy, full of flavor, and packed with vegetables from the leeks and peas. After practicing risotto with other variations, I now make this version regularly because my family loves it.
If you’ve never made risotto before, don’t worry — this recipe is forgiving and approachable. It’s an easy way to bring a classic Italian dish to your table on a weeknight.
If you like easy one-pot meals, you might also enjoy some of my other quick family recipes.
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Why You’ll Love This Chicken Leek Risotto Recipe
- The texture is wonderfully rich and creamy.
- It’s an easy one-pot meal, so cleanup is fast.
- Quick and simple to make with basic pantry ingredients.
- Customizable — add any vegetables or proteins you have on hand.
- Freezable — leftovers freeze well for meal prep or busy nights.
- Kid friendly — mild flavors and a creamy texture kids tend to enjoy.
Ingredient Notes and Substitutions
Olive oil – Extra virgin olive oil adds flavor; you can use a tablespoon of butter for extra richness or swap butter for the oil.
Chicken breasts – Boneless skinless chicken breasts cut into bite-sized pieces work well. Boneless skinless thighs are an economical, tender alternative. For an even faster option, use shredded rotisserie chicken or leftover cooked chicken.
Leeks – Use fresh leeks and clean them thoroughly to remove any sand trapped between layers.
Arborio rice – This short-grain rice is recommended for risotto because its starch produces a creamy texture. Carnaroli or Vialone Nano are fine substitutes if available.
Chicken broth – Vegetable broth can be used to make a vegetarian version. For extra depth, substitute one cup of broth with one cup of dry white wine. If using bouillon or stock cubes, adjust for salt.
Frozen peas – Frozen green peas maintain their color and texture and add a bright pop to the finished dish.
See the recipe card below for full ingredient amounts and detailed instructions.
How to Make Chicken Leek Risotto (Step by Step)
Step 1. Heat 1 tablespoon olive oil in a large pan over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through. Remove the chicken and set aside.
Step 2. In the same pan, add another tablespoon of olive oil and heat over medium-high. Sauté the sliced leeks and garlic until softened but not browned.
Step 3. Stir in the Arborio rice and toast it for a minute until the edges turn translucent. Warm the chicken broth, then add it to the rice one ladle (about ½ cup) at a time, stirring constantly. Allow each addition to absorb before adding the next. Continue until the rice is creamy and al dente, about 18–20 minutes total.
Step 4. When you’re about halfway through the broth, stir the cooked chicken, frozen peas, and grated Parmesan into the risotto. Continue adding broth and stirring until the mixture is creamy and the rice is cooked through. Serve immediately.
Step 5. Finish by tasting and adjusting seasoning. A final drizzle of olive oil or an extra sprinkle of Parmesan freshens the dish before serving.
Expert Tips to Avoid Common Mistakes
Add broth in increments. Risotto gets its creamy texture by slowly absorbing warm liquid. Adding all the broth at once will boil the rice and prevent that signature creaminess.
Clean leeks thoroughly. Leeks can trap sand between layers, so separate and rinse them well before cooking.
Save leek greens. Don’t toss the tougher green parts — wash and freeze them for homemade stock later.
Remove chicken before cooking the rice. Cooking the rice with the chicken in the pan can dry the meat. Cook the chicken first, set it aside, and add it back in toward the end.
Don’t overcook the rice. Aim for al dente — the grains should be tender with a slight bite. Taste as you near the end of cooking.
Do not rinse Arborio rice. The surface starches help create the creamy texture; rinsing removes them.
Easy Side Serving Suggestions
Roasted vegetables pair beautifully with this risotto. Try roasted carrots and asparagus, hot honey carrots, or maple-balsamic Brussels sprouts. A simple beet and cucumber salad also provides a cool, refreshing contrast.
These sides are quick to prepare and can often finish in the oven while you finish the risotto on the stove.
Storing and Reheating
Cool leftovers to room temperature, then store in an airtight container in the refrigerator for 3–4 days. For longer storage, freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
When reheating, add a splash of broth or water and warm gently over medium-low, stirring frequently to restore creaminess. In the microwave, heat in short intervals and stir between bursts to avoid overcooking.
Finish reheated portions with a drizzle of olive oil, a squeeze of lemon, or fresh herbs to revive flavors.
Frequently Asked Questions
Do I have to use Arborio rice in this risotto?
Can I use canned peas?
Can I make this risotto vegetarian?
Can I make this vegan?
Recommended Risotto Side Dishes
- Best Ever Air Fryer Cauliflower Parmesan
- Best Ever Blackened Corn
- Beet and Cucumber Salad
- Pasta e Piselli
If you tried this Creamy Chicken Leek Risotto recipe or any other recipe on my site, please leave a star rating and share how it went in the comments below. Thanks for visiting!
The Best Creamy Chicken Leek Risotto
Kate
Pin Recipe
Equipment
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1 large pan
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts chopped into bite sized pieces
- 2 cups chopped leeks
- 3 cloves garlic minced
- 1 cup arborio rice
- 4 cups chicken broth
- ½ cup frozen peas
- ½ cup freshly grated parmesan cheese
- salt and pepper to taste
Instructions
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In a large pan, heat 1 tablespoon olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through. Remove the chicken and set aside.
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In the same pan, add another tablespoon of olive oil and heat over medium-high. Sauté the sliced leeks and garlic until softened but not browned.
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Stir in the Arborio rice and toast for a minute until the edges become translucent.
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Begin adding warm chicken broth one ladle (about ½ cup) at a time, stirring continuously and scraping the bottom with a wooden spoon. Allow each addition to absorb before adding the next. Continue until the rice is creamy and al dente.
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About halfway through the broth additions, stir in the cooked chicken, frozen peas, and Parmesan. Continue cooking and stirring until the risotto is creamy. Serve immediately.
Video
Nutrition
Carbohydrates: 51g
Protein: 35g
Fat: 14g