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    #RecipeSaviours: Leek And Chicken Risotto

    • 1 min read
    Ciao, bella!

    It turns out you don’t need to leave the country for a taste of Italy. In fact, if this recipe from Asda wasn’t easy enough, you can even order all of the ingredients required direct from the recipe’s page!


    Serves: 4
    Time: Ready in 45 minutes
    Good for: Fibre and protein


    1 Asda Vegetable Stock Cube
    2 tbsp olive oil
    2 leeks, trimmed and sliced
    385g pack chicken mini fillets, cut into bite-sized pieces
    350g Asda Arborio Risotto Rice
    250g frozen peas
    250g chestnut mushrooms, sliced
    2 tsp thyme, leaves only
    40g Parmesan, grated 


    • Dissolve the stock cube in a pan with 1 litre boiling water, keep warm over a low heat.
    • Heat the oil in another saucepan, add the leeks and stir to coat. Cover and fry gently for 5 minutes.
    • Add the chicken and stir over a medium heat until it changes colour. Stir in the rice and add a ladleful of stock. Cook until the stock is almost absorbed. Continue to cook on a low heat for 10 minutes, adding the stock a ladleful at a time and waiting for each addition to be almost absorbed before adding the next, stirring slowly all the time.
    • Stir in the peas, mushrooms and thyme. Heat until simmering again and continue to cook, adding one ladleful of stock at a time, for 10-15 minutes or until the rice is tender. Serve with Parmesan.

    And that’s that! Buon appetito!

    Recipe by Asda Recipes; image courtesy of Asda Recipes