Name: Chicken and Leek Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: grated cheddar or parmesan; 50 g diced mozzarella; 50 g diced halloumi; 300 g risotto rice; 750 ml hot chicken or turkey stock; 150 ml dry white wine; 250 g leftover chicken or turkey; salt and freshly ground black pepper; 2 tbsp rapeseed oil; 15 g butter; 2 leeks

Risotto Dish

My risotto looks too dry, what did I do wrong?

Do I really need to stir the risotto constantly?

Can I use low-fat or non-dairy milk instead of stock?

What is the right texture for a perfectly cooked risotto?

Is it necessary to add cheese and butter at the end?

Cooked in a pressure cooker or by the traditional method risotto is a firm favourite in our household and this chicken  risotto is probably the one we make the most often.

Milk

Cheese

gram

shredded cheddar cheese

mozzarella cheese

halloumi cheese

Grains & Rice

arborio rice

Stocks & Broths

milliliter

chicken stock

Wine

sauvignon blanc white wine

Poultry

chicken

Seasonings

Salt & Pepper

Oils

rapeseed oil

Butter & Margarine

butter

Fresh Vegetables

leek

Cholesterol

Sodium

Minerals

Calories

Protein

Calcium

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Vitamin B6

Vitamins

Riboflavin (B2)

Thiamin (B1)

Selenium

Manganese

Copper

Zinc

Phosphorus

Magnesium

Iron

Water

Vitamin K

Beta-carotene

Vitamin A

Potassium

Dietary Fiber

Carbohydrates

Lutein+zeaxanthin

Sugar

Vitamin D

Lycopene

Beta-cryptoxanthin

Alpha-carotene

Saturated Fat

Vitamin C

Choline

Dietary Folate Equivalents

Pantothenic acid (B5)

Niacin (B3)

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Chicken  and Leek Risotto

Dairy

Pasta, Sauces, Grain

Meal

Beverages

Meat & Seafood

Baking Goods

Produce

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