Chicken, Leek and Mushroom Risotto

A delicious midweek meal the whole family will love. Creamy risotto with deep savoury notes and a sweet finish.

Serves 4. Ready in 45 minutes.



350g of chicken breast, cut into roughly one inch pieces

300g of Arborio rice

½ an onion, chopped

1 leek, sliced

100g of chestnut mushrooms, cut into quarters

1.25 litres of hot chicken stock

50g of Parmesan shavings for garnish

Garlic seasoning and fresh ground mixed peppercorns



  1. Fry your chicken until nicely browned
  2. Add the leeks and onions, and cook until soft
  3. Add the mushrooms and the rice and stir until coated in the oil and juices. Season generously with garlic seasoning and fresh pepper.
  4. Cooking on a low to medium heat, add your hot stock, one ladle full at a time, and stir until all the liquid is absorbed. Repeat until all the stock has been absorbed and the rice has lost its chalky centre.
  5. Serve into hot bowls and garnish with parmesan shavings
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