I made this chicken and leek risotto on a Saturday evening when our son visited from London, and he was so impressed. It’s not a rushed dish. It suits date night, or a wine and dine with close friends, when everyone’s just chatting and chilling and happily waiting for a plate of hot, creamy, lemony risotto.
And the best part is the lemon pepper chicken. The lemon zest and black pepper do so much here. You get that bright, peppery flavor right through the meat, plus a golden sear before it finishes in the oven.
What you’ll love about this recipe
There’s an art to risotto, and it’s all in the stirring. But, trust me, this one is next level: crammed with mushrooms, leeks and juicy chicken chunks, it is filling while adding extra plant variety to your day.
- The lemon pepper chicken steals the show, golden, juicy, zingy.
- Comforting, creamy risotto that still tastes fresh thanks to lemon.
- Mushroom and leek combo adds proper savory depth and sweetness.
- Feels a bit dinner-party-ish, but it’s still weeknight doable.
- Plenty of plant variety alongside the chicken (plus more fibre).
Watch how to make chicken and leek risotto
https://youtube.com/shorts/ZxwUaA-MxBw?feature=share
Ingredients & flossie’s notes
Lemon pepper chicken
- Chicken: I use skin-on boneless breasts, boneless thighs work too.
- Lemon: zest for the chicken, juice to finish the risotto.
- Black pepper: go generous, it’s what makes the chicken shine.
- Salt: season well after patting the chicken dry.
Risotto
- Shallot (or onion): cook until soft and translucent, not browned.
- Garlic: a quick sauté, just until fragrant.
- Mushrooms: add depth and that lovely umami (savory) flavor.
- Leeks: wash carefully and slice thinly so they soften quickly.
- Risotto rice: I use carnaroli (but arborio works), rice that loves slow stirring and hot stock.
- Olive oil: for searing and coating the rice.
- Chicken stock (or veg stock): keep it hot before you start ladling.
- Parmesan: finely grated, stirred in at the end.
Optional (but strongly recommended)
- Dry white wine: you can add a splash after the rice goes in, before the stock.
- Toasted pine nuts: for crunch.
- Fresh oregano: soft, herby finish.
- Extra Parmesan: always welcome.
How to make chicken and leeks risotto (step-by-step)
Time needed: 1 hour and 20 minutes
Chicken and leek risotto topped with lemon pepper chicken. Creamy mushrooms, parmesan and lemon. A relaxed, unhurried dinner for sharing.
- Season and sear the chicken
Pat the chicken dry with paper towels. Season with salt, lots of black pepper, and lemon zest. Set aside for 30 minutes, or cover and refrigerate overnight. Heat a large frying pan on medium-high heat. Add olive oil and sear the chicken for around 3 minutes on each side, until golden.
- Bake the chicken
Preheat the oven to 190°C. Transfer chicken to a sheet pan and bake for 25 minutes. Remove and let it rest.
- Sauté the shallot
In the same frying pan, saute the finely diced shallot on medium heat for 2 to 3 minutes until slightly translucent. You don’t want it caramelized.
- Cook the mushrooms
Add the sliced mushrooms and sauté with the shallot for 10 minutes.
- Add garlic, then leeks
While the mushrooms cook, wash the leeks carefully to remove any grit and slice thinly. Add the minced garlic to the pan and sauté for 30 seconds to 1 minute. Add the leeks and sauté gently for 5 minutes, until slightly wilted but still vibrant green.
- Coat the rice
Add another spoonful of olive oil, then add the rice and stir until it’s well coated. If using, add a splash of dry white wine now and stir until it’s mostly absorbed.
- Add hot stock gradually and stir
Make the stock by using cubes and hot water or heating up liquid stock (keep it hot and handy). Start adding hot stock one ladle at a time and stir continuously. Don’t take this lightly, otherwise your rice can stick and burn, or it won’t turn creamy.
It takes about 40 minutes to cook to a very soft consistency (my favorite) and until the stock is used up. Start tasting after 20 to 25 minutes because rice varieties differ, and stop when you’re happy with the bite, whether you like it softer or more al dente. - Finish with lemon and Parmesan
When the rice is cooked, stir in lemon juice (start with half a lemon, then adjust), then finely grated parmesan. Taste and season with more salt if needed.
- Serve it hot!
Slice the rested chicken and serve it on top, or dice into chunky cubes and fold through the risotto. Serve hot while it’s still very creamy. Finish with extra parmesan, toasted pine nuts, and oregano if you like.
Pro Tips
- For juicy chicken, season it well with salt and take the chicken out of the fridge well before you are ready to sear it.
- Keep the stock hot so the rice is cooked evenly and fast. I keep a covered sauce pan on the hob at low heat and ladle straight from there into the risotto.
- Wash leeks properly. Slice them lengthwise, then check between the layers, rinsing well with cold water so the grit is removed.
- Taste from 20 to 25 minutes. That way you can stop exactly where you like the texture.
- Serve straight away. Risotto thickens as it sits, and it’s at its best when it’s loose and glossy.
Preparation time
It takes around 15-20 minutes to prepare the chicken and veggies.
I am being generous here, because I know myself (not always super organised 😉).
Nutritional benefits
This is a nice one for a flexitarian, gut-friendly style of cooking. You’ve got leeks, onion, garlic, mushrooms, lemon, and herbs, plus rice and olive oil. It’s not a high-fibre dinner on its own, but it is a solid plant mix alongside the chicken, and it’s easy to nudge up with a side salad, extra veg or naturally fermented vegetables. If you loosely track plant variety, this dish can contribute a good handful toward a “30 plants a week” goal, especially if you add herbs and nuts.
Servings
This recipe yields 4 portions, enough for a small family.
What to serve with this creamy risotto
- If you like a fermented “something” on the plate, a small spoon of red cabbage sauerkraut or a few fermented mini cucumbers on the side can be surprisingly good with this creamy risotto.
- A crisp green salad or this broad bean salad with a fresh, lemony vinaigrette.
- Add a high fibre veggie side, these air fryer cabbage wedges would be perfect with this.
- You can always have fresh focaccia or even sourdough to scoop it up, if you can bear more carbs!
variations and substitutions
- Chicken thighs instead of breasts: they are more forgiving, and you can be sure they stay juicy.
- Veg stock instead of chicken stock: totally works.
- No wine: skip it, the lemon at the end gives brightness anyway.
- More plants: peas or spinach stirred in at the end fit nicely, if you want to add extra greens.
This is one of those meals that rewards a slower pace. Keep the stock hot, stir often, and let the rice get properly creamy. Then finish with lemon and Parmesan and bring the lemon pepper chicken to the table while everything is still steaming.
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recipe FAQ
Yes. Wine is optional. The lemon at the end gives plenty of brightness.
Reheat gently with a splash of hot water or stock, stirring until creamy again.
Yes. Boneless thighs work well and stay juicy. Bake for the same time.
Chicken and Leek Risotto with Lemon Pepper Chicken
Equipment
- large frying pan or sauté pan (wide, shallow is best for risotto)
- Sheet pan or oven tray (for the chicken)
- wooden spoon or spatula (for stirring)
- ladle (or measuring jug) for adding stock
- Microplane or fine grater (lemon zest and parmesan)
- Sharp knife + chopping board
Ingredients
- 500 g chicken I used 2 skin-on boneless breasts, boneless thighs work too
- 1 lemon zest and juice
- 1 tsp black pepper plus more to taste
- Salt to taste
- 1 shallot or white/yellow onion, finely diced
- 3 garlic cloves minced
- 200 g mushrooms sliced
- 400 g leeks about 3 medium, washed and thinly sliced
- 300 g carnaroli rice risotto rice
- A splash of dry white wine optional
- 3 tbsp olive oil divided
- 1.25 L chicken stock or veg stock, kept hot (or hot water + 2 stock cubes)
- 50 g Parmesan finely grated, to taste
- Toasted pine nuts optional, topping
- Fresh oregano or thyme, to garnish
Instructions
- Pat chicken dry with kitchen paper. Season well with salt, lots of black pepper, and 1 tsp lemon zest. Rest 30 minutes (or cover and refrigerate overnight).
- While the chicken is getting some flavor, wash, peel, slice, dice and mince the shallot (or onion)), leeks, mushrooms and garlic. Zest the lemon and grate the Parmesan, so everything is ready when you need it.
- Heat a large frying pan on medium-high. Add 2 tbsp olive oil and sear chicken around 3 minutes per side until golden.
- Preheat oven to 190°C. Transfer chicken to a tray and bake 25 minutes. Set it aside to rest.
- In the same pan, sauté shallot on medium heat 2 to 3 minutes until translucent.
- Add mushrooms and sauté 10 minutes.
- Add minced garlic 30 seconds to 1 minute. Add leeks and sauté gently 5 minutes until they wilt slightly (add a splash of hot water if the pan is too dry).
- Add the remaining 1 tbsp olive oil, add rice, and stir to coat. Optional: add a splash of wine and let it absorb.
- Add hot stock one ladle at a time and stir continuously. Cook for about 30-40 minutes for a very soft consistency, until stock is used up. Start tasting after 20 to 25 minutes and stop when you like the bite.
- Finish with lemon juice to taste and add the grated Parmesan. Adjust seasoning with salt and pepper to taste.
- Slice chicken and serve on top, or dice and fold through. Serve immediately while hot and very creamy.
