Chicken, Leek & Lemon Risotto

Time 45 min
Difficulty Easy
Serves 4


Tegel Fresh Chicken Skinless Thighs
  • 500g Tegel Boneless Skinless Chicken Thighs
  • 5 – 6 cups chicken stock
  • 2 tablespoons butter
  • 1 leek, trimmed and sliced
  • 2 cloves garlic, crushed
  • 1 ½ cups Arborio rice
  • 2 tablespoons flour
  • 1 lemon, zest & juice
  • ½ cup grated parmesan
  • 2 cups baby spinach, roughly chopped
  • Extra grated parmesan, lemon zest & cracked black pepper to serve


  1. Place stock in a pot over medium heat and bring to a steady simmer.
  2. Heat 1 tablespoon of butter in a large fry pan over medium heat. Add the leek and sauté until soft, about 5 minutes. Add the garlic and continue stirring for a couple minutes until fragrant. Add the rice and toss through the leek and garlic, until the grains are glistening, about 2 minutes.
  3. Slowly start adding the stock a ladle or ½ cup at a time, stirring constantly until the liquid is absorbed. Continue this process until all the stock is used and the rice is creamy and al dente. Add a little more stock or water if needed. 
  4. While you are cooking your risotto, toss the Tegel Fresh Chicken Boneless Skinless Thighs in flour seasoned with a little salt and pepper. Add a decent glug of olive oil to a large fry pan over medium heat and cook the chicken thighs for about 5 minutes each side, until deeply golden brown and cooked through. Leave to rest before slicing across the grain.
  5. When your risotto is ready, stir through the lemon zest & juice, parmesan, chopped baby spinach and remaining 1 tablespoon of butter.
  6. Serve the sliced chicken thighs on top of the risotto with extra parmesan, lemon zest, and salt & pepper. Serve immediately.

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