This quick and easy Risoni with Chicken and Leeks recipe is a delightful twist on traditional risotto. It's perfect for busy weeknights, using simple ingredients like leftover chicken, leeks, and frozen peas, all brought together with the vibrant flavors of saffron and lemon. Ready in no time, this dish is creamy, comforting, and sure to be a family favourite.
Ingredients:
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 medium leek, finely sliced
- 300g risoni pasta
- 1 pinch saffron
- 2 3/4 cups hot chicken stock
- 150g frozen peas
- 300g cooked chicken, shredded
- 40g parmesan, grated
- 1 medium lemon, juice and zest
- 1 pinch cracked black pepper
Instructions:
- Cook the aromatics: in a large, deep frying pan, heat the oil over medium heat. Add the leeks and garlic, cooking for 2-3 minutes until softened.
- Add risoni and stock: stir in the risoni, saffron, and hot chicken stock. Bring to a boil, then simmer for 4 minutes.
- Add veggies and lemon: Add the frozen peas, half the lemon juice, and zest. Simmer for another 2 minutes or until the risoni is tender and has absorbed all the stock.
- Finish and serve: stir in the shredded chicken and grated parmesan. Season with cracked black pepper and adjust the lemon juice to taste. Serve immediately.
Pro Tip: For a little extra flavour, toss in some fresh herbs like parsley or basil just before serving.