Chicken Risotto

Makes 2 to 3 portions



1 chicken breasts

75g of risotto rice (arborio or carnaroli)

1 medium leek

500ml of stock (fresh or using a stock cube)

1-2 tbsp olive oil (or as necessary to stop sticking)

1 tbsp tarragon

A small knob of butter

2-3 tbsp of grated parmesan

Black pepper to taste



  • Step 1

    Chop leek into small bite size pieces and fry in olive oil over a medium heat

  • Step 2

    When the leek has wilted, add the rice and keep stirring until it becomes more or less see-through (around 5 minutes). You may need to add more olive oil at this point to stop it sticking

  • Step 3

    Meanwhile, chop the chicken into small pieces

  • Step 4

    Once the rice is looking fairly translucent, add a little water (around 200ml, or about half a coffee mug full) and stir the mixture around to check nothing has stuck to the bottom of the pan. If it has, scrape it off with a wooden spoon – it’ll be fine!

  • Step 5

    Add the chicken to the pan and more stock if needed

  • Step 6

    Turn the heat down to simmer, add tarragon and stir

  • Step 7

    You’ll notice the water reducing. When it starts to bubble low in the pan, add another 100-200ml of stock. Stir every few minutes for the next 15-20 minutes

  • Step 8

    Taste the rice. If it seems stodgy, add a little more stock and continue to simmer until it has a smooth consistency.

  • Step 9

    When the rice has the right texture, turn off the heat, add a knob of butter and the grated parmesan and black pepper, then cover the pan with a plate and leave for 2 minutes

  • Step 10

    When you take the plate off, the butter and cheese will have melted. Stir the mixture together until it is the same consistency all over and serve.