• Leek, lemon and chicken risotto (Benito Martin)

A timeless dish, loved by all for its versatility. Basil is lovely in place of the chives, as would be parsley or thyme. But whatever you do, don’t skimp on the Perfect Italiano parmesan - its sweet-salty richness adds flavour to a risotto as no other ingredient can. 






Skill level

Average: 3.1 (292 votes)


  • 1.125 litres (4½ cups) chicken stock, approximately
  • 60 ml (¼ cup) extra virgin olive oil
  • 2 large leeks, trimmed, washed and cut into 1.5 cm slices
  • 300 g (1½ cups) risotto rice
  • 125 ml (½ cup) dry white wine
  • 60 ml (¼ cup) lemon juice
  • 600 g chicken thigh fillet, trimmed and cut into 1 cm thick slices
  • 3 tsp finely grated lemon rind, or to taste 
  • 75 g (¾ cup) Perfect Italiano parmesan, plus extra, to serve
  • lemon wedges, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place the stock in a large saucepan and bring to a simmer. Cover the pan with a lid, reduce the heat to low and keep the stock hot.

Heat the oil in a large saucepan over medium heat.

Add the leek and cook, stirring occasionally, for 5 minutes or until softened.

Add the rice and stir for 2 minutes or until the rice is hot.

Add the wine and cook, stirring, for 3-4 minutes or until the wine has evaporated.

Add the lemon juice and a cup of the hot stock and cook, stirring constantly, for about 5 minutes or until the liquid is absorbed.

Add the chicken and another cup of stock and cook, stirring, for another 5 minutes or until the liquid is absorbed. Continue adding stock, a cupful at a time and stirring until it is absorbed, until all the stock is used, the rice is al dente and the chicken is cooked through.

Add a little more stock, or water, if necessary - the mixture should be thick and creamy.

Stir in the lemon rind and Perfect Italiano parmesan and season to taste with sea salt and freshly ground black pepper.

Divide among bowls and serve with extra parmesan and the lemon wedges on the side.


Cook's note

• You can make it vegetarian by using veggie stock and sliced zucchini, asparagus and peas, instead of the chicken.


Get more recipes from Perfect Italiano for midweek dinner inspiration.