Chicken Leek Risotto – Low Sodium Version
Servings
2Serving size
about 2 1/2 cupsThis recipe can easily be multiplied and makes good leftovers. Reheat gently.
Ingredients
| 1 tsp. Olive oil |
| 2 medium (about l2 ounces) Leeks (cleaned and sliced) |
| 1/2 cup Arborio rice |
| 1/8 tsp., ground Dried tarragon |
| 2 cup Water |
| 1/8 tsp. Saffron |
| 6 ounces Boneless, skinless chicken breast (sliced into strips) |
| 1 to taste Black pepper |
| 2 ounce Parmesan cheese (grated) |
Instructions
Add the Arborio rice and the tarragon and stir. Cook for about two minutes and add the water stir.
Add the saffron, salt, pepper and stir. Reduce the heat to medium-low and simmer the rice for about 15 minutes. Check the doneness of the rice occasionally. Add more water 1/4 cup at a time as needed.
As the rice is almost done add the chicken and another 1/4 cup water. Stir, increase the heat to medium and cook for about 5 minutes until the chicken is cooked through. Add the grated Parmigiano and stir until blended. Serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I do love saffron and it is pretty expensive, especially when you look at the price per pound. The great thing is that it doesn’t take much saffron to add a lot of flavor. Twenty threads or so is about 1/4 teaspoon and will add a ton of flavor to your recipes.