Herb Fed Oak Smoked Chicken & Leek Risotto

Herb Fed Oak Smoked Chicken & Leek Risotto

  • 4
  • 45 minutes
Creamy, comforting, and full of depth, this Herb Fed Oak Smoked Chicken & Leek Risotto brings together delicate smokiness, sweet leeks, and rich, slow-cooked rice. Finished with herbs and a silky texture, it’s a warming dish that feels indulgent yet beautifully balanced.

Ingredients

  • 2 Herb Fed smoked Chicken breast -sliced/diced
  • 400g risotto rice
  • 3 large leeks, sliced and washed
  • 3 cloves garlic, finely minced
  • 250ml white wine
  • 2 lt chicken stock
  • 250g Parmigiano-Reggiano, finely grated
  • 125g butter
  • Bunch of chives, finely chopped 

Method

  1. Heat a large frying pan over medium heat, add the leeks and fry in some of the butter until soft.
  2. Add garlic and stir in, then mix in your rice and coat, cooking for 2-3mins.
  3. Now add the wine and cook until absorbed.
  4. Add the stock a little at a time, until the rice has absorbed the stock and is nice and creamy. See rice packet for cooking time required.
  5. Finally, add the smoked chicken, grated Parmigiano-Reggiano and the butter, and mix until luxuriously creamy. Fold through the chopped chives.
  6. Season with Salt & Pepper
  7. For and extra creamy risotto stir through a spoon full or two of mascarpone cheese.