Baked Chicken and Leek Risotto

Take the easy way with our Baked Chicken and Leek Risotto – no more stirring at the stove!

Chicken and leek risotto

Forget labouring at the stove, especially just to make a risotto for one. Instead, why not take the easy way with our Baked Chicken and Leek Risotto? You’ll never want to make a traditional risotto again!

Serves: One

Time: 40 minutes


  • 1 tablespoon butter
  • 1/2 small leek, thinly sliced
  • 1 boneless and skinless chicken breast, cut into cubes
  • 110g Arborio rice
  • 310ml chicken stock
  • 1 tablespoon parmesan, grated, plus extra to garnish
  • 2 teaspoons fresh thyme leaves, plus extra to garnish


Preheat the oven to 150°C. Put a one litre ovenproof dish inside the oven. Over a medium heat, melt the butter in a saucepan, stir in the leek and cook for two minutes. Add the chicken and stir for another three minutes. Toss in the rice and stir for one minute. Add the stock and bring to a boil. Pour into the ovenproof dish and cover. Cook in the oven for 25 minutes, stirring halfway through. Remove from oven and stir in cheese and thyme. Spoon into a bowl and garnish.

NB: you could also add some peas to the recipe to give it some extra colour.


    To make a comment, please register or login
    22nd Apr 2016
    Great to see some recipes for one lately....I'm sure I'm not the only one!
    Ageing but not getting old
    22nd Apr 2016
    Well, this is ONE time I am not sorry that the picture doesn't match the recipe: I really dislike peas!
    Suzie Mou
    23rd Apr 2016
    I made this tonight and it was really very nice. I think next time I might add some sliced mushrooms and perhaps even some bacon.
    24th Apr 2016
    This recipe does not have a calorie/kilojoule count.

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