Chicken Leek Risotto – Low Sodium Version



Serving size

about 2 1/2 cups
30 Minutes

This recipe can easily be multiplied and makes good leftovers. Reheat gently.

Chicken Leek Risotto – Low Sodium Version


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)


Place the olive oil in a medium skillet over medium-high heat. Add the green tops of the leeks and cook stirring frequently. As they get limp add the white part of the leek and cook for another few minutes until they are just limp.

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.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

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.

"If you can mock a leek, you can eat a leek."

William Shakespeare, Playwright