This chicken and leek risotto recipes is one of my favourite types of risotto, OVEN BAKED! This risotto has literally been one of my kiddo’s favourites since I started making it when my eldest was around 8 months old. This means I have now been making it for going on 7 years, and it is still going strong.
Why This Recipe Works
- Easy! This risotto bakes in your oven, this means no stirring or standing at a hot stove for ages.
- Flexible! Please do not feel that you need to stick with chicken and leek as the flavour, once you know how to make a baked risotto you can adapt this recipe easily to any flavour.
- Freezable! Once made this baked risotto freezes and reheats so well.
- All ages! I love risotto, my big kids 5yrs, 6 yrs, and 8 yrs old love risotto, and it’s still a great meal for my 20-month-old.
I love true risotto, it is delicious and the texture of a good risotto is soo velvety and creamy.
Baked risottos do not have quite have the same texture, but in an ‘ease of use’ competition baked risottos have it over traditional risotto. Especially if you are a busy mum. Baked risottos mean you don’t have to stand at the stove actually stirring the pot!
Ingredients you will need
To make my chicken and leek risotto you will need arborio rice, leek or onion, chicken breast, chicken stock, garlic, olive oil, thyme, peas, and parmesan (optional).
Substitutes
- Arborio rice: Arborio rice is the best rice for making a risotto, however at a pinch you can sub it for another short-grained rice.
- Chicken stock: Any flavourful stock or broth will work, although if you are making a chicken and leek risotto I would stick with a vegetable or chicken stock for the best flavour profile.
- Thyme: I use fresh thyme, this can be subbed for dried.
- Chicken breast: This can be subbed for leftover roast chicken, prawns/shrimp, bacon or ham.
I am an ambassador for Countdown supermarket, they support my blog by providing ingredients for recipe creation and testing. I used arborio rice and, frozen baby peas from their range in this recipe.
Stock for young children
Commercial chicken stock is fairly high in salt/sodium. I often make my own, which I promise is very easy.
Whenever we have a chicken dish cooked on the bone: i.e. a roast or drumsticks. I pop the leftover bones in a pot. Add a very roughly chopped onion and carrot and then boil for around 30 minutes.
I’m not trying to make restaurant-quality stock, so once boiled, I just remove the bones and vege by pouring it through a colander and store in the fridge for a day or so or freeze it for later use.
Don’t get me wrong I do use commercial stocks and broths at times as well… I typically water them down a bit just to reduce the salt content. I always choose low salt/sodium stocks if I am buying them
Step by step instructions
Below are illustrated step by step instructions with pictures, if you prefer just the written instructions then head straight to the recipe card.
Jump to RecipePreparation
Prep one: Thinly slice the leeks, I do this by first slicing the leek in half lengthwise, I then thinly slice the leek.
Prep two: Thinly slice the chicken breast
Prep three: Heat the chicken stock. This can be done on the stovetop or in a microwave. You want the stock to be hot but not quite boiling.
Cooking
Step one: Use a large oven proof dish that has a lid. Start by heating the oil on the stove top.
Step two: Add finely sliced leek and garlic sauté until softened and fragrant
Step four: Add the arborio rice and thyme, cook for 1-2 minutes, stirring so that the rice does not catch on the bottom of the dish.
Step five: Add the stock you heated earlier.
Step six: Add the thinly sliced chicken breast, and bring to the boil.
Step seven: Cover with a lid and bake in an oven at 180 degrees celsius or 350 Fahrenheit for 20 mins
Step eight: Stir in frozen peas (and optional parmesan), then return the risotto to the oven for 5 mins with the lid on.
Step eight: Serve
Top Tips
Here is how you can make this chicken leek recipe perfectly every time!
- Trust the process! The rice will absorb the liquid, it will become a creamy texture even without you stirring the risotto throughout cooking.
- Choose a low salt stock or broth: If you are making this recipe and serving it to young children be mindful of the sodium content of commercial stocks. You can always season it with extra salt or parmesan if needed for older members of the family at the table.
- I find freezing it in silicone muffin trays makes a great toddler portion, particularly if it is a side dish to grilled meat and vegetables.
FAQs
Risotto is at it’s best when eaten fresh, however if you aren’t concerned about perfect texture (the rice grains can go a little mushy) then yes you can freeze and reheat this chicken and leek risotto. It makes the perfect quick reheat meal for little ones.
60 grams, of arborio rice is typically a good portion for one person.
Absolutely, the key is to keep ratio of liquid (stock) to rice the same. For this baked risotto a ratio of 1:3 rice to liquid works well.
Oven-baked risotto is such a simple way to make risotto, but another no-stir method is to use your slow cooker, I have a recipe for that too! Slow Cooker Risotto
Butternut pumpkin is always a fav with young kiddos, I assume it is the sweetness, as such I have an entire recipe for baked risotto made with butternut pumpkin.
Chicken and Leek Risotto
Equipment
- Large oven proof saucepan with lid.
Ingredients
- 2 Tbsp olive oil
- 150 g leek
- 1-2 cloves garlic
- 250 g arborio rice approx. 1.25 cups
- thyme 2 x 10cm stalks, or 1tsp dried thyme.
- 750 ml chicken or vegetable stock
- 300 g skinless chicken breast or thigh
- 130 g frozen peas 1 cup
- 50g parmesan cheese
Instructions
Prep
- Thinly slice the leeks, I do this by first slicing the leek in half lengthwise, I then thinly slice the leek.
- Thinly slice the chicken breast
- Heat the chicken stock. This can be done on the stove top or in a microwave. You want the stock to be hot but not quite boiling.
- Heat the oven to 180 degrees celsius or 350 Fahrenheit
Cook
- Use a large oven proof dish that has a lid. Start by heating the oil on the stove top.
- Add finely sliced leek and garlic sauté until softened and fragrant.
- Add the arborio rice and thyme, cook for 1-2 minutes, stirring so that the rice does not catch on the bottom of the dish.
- Add the stock you heated earlier.
- Add the thinly sliced chicken breast, and bring to the boil.
- Cover with a lid and bake in an oven at 180 degrees celsius or 350 Fahrenheit for 20 mins.
- Stir in frozen peas and then return the risotto to the oven for 5 mins with the lid on.
- Serve
Notes
Substitutes
- Arborio rice: Arborio rice is the best rice for making a risotto, however at a pinch you can sub it for another short-grained rice.
- Chicken stock: Any flavourful stock or broth will work, although if you are making a chicken and leek risotto I would stick with a vegetable or chicken stock for the best flavour profile.
- Thyme: I use fresh thyme, this can be subbed for dried.
- Chicken breast: This can be subbed for leftover roast chicken, prawns/shrimp, bacon or ham.
Tips
- Trust the process! The rice will absorb the liquid, it will become a creamy texture even without you stirring the risotto throughout cooking.
- Choose a low salt stock or broth: If you are making this recipe and serving it to young children be mindful of the sodium content of commercial stocks. You can always season it with extra salt or parmesan if needed for older members of the family at the table
- You can add bacon, add 1-2 rashers cooking it off with the leeks before you add the rice.
- I find freezing it in silicone muffin trays makes a great toddler portion, particularly if it is a side dish to grilled meat and vegetables.
btw, where I can buy risotto?
Arborio rice is risotto rice, in New Zealand all supermarkets carry it
Very easy and delicious risotto option, 3.5year old loved it too!
Oh thats great, glad it worked well for your growing family too Anna