Chicken and leek risotto with olives combines a bunch of my favorite flavors into a hearty dish that is making my mouth water even as I write. While it's not hard to make a good creamy rice dish, the addition of buttery Castelvetrano olives and nutty Asiago cheese makes this a unique entry into any risotto lover's comfort food repertoire.
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I believed for a long time that risotto was strictly a special occasion dish. It has long been my staple side dish for company because I can prepare the ingredients ahead of time. My husband is often tasked with preparing a slab of meat or fish, we'll have a salad ready to toss, and I get to spend my time just before dinner stirring a little love into a pot of cheesy rice. It is a dinner party formula that has worked for me for many years.
I’ve discovered a little belatedly that risotto actually makes a great weeknight dish. It’s hearty and filling, moderately healthy, and only requires a side salad or a vegetable to make a complete meal. And I love a good mid-week meal that I can prep ahead and throw together at the last minute.
Asiago vs. Parmesan cheese
Anyone who knows anything about risotto knows that Asiago is not the traditional cheese of choice for risotto. Parmesan would be a perfectly fine (great, wonderful) substitute for the Asiago in this recipe, but I think the Asiago cheese adds a unique rich and nutty flavor to this chicken and leek risotto recipe. It complements the delicate flavor of the leeks without covering it up, and is an excellent pairing with rosemary.
Asiago is an alpine-style cheese and as such, is nuttier and not as hard or as sharp as Parmesan. While Parm lends itself well to grating, Asiago should be shredded instead. I like to use the small holes on my box grater, but the big ones work too. The extra creaminess means that it will melt nicely into your risotto at the end, regardless.
Little green gems: Castelvetrano olives
I won’t bore you with a book about Castelvetrano olives, but I am here to tell you they are the best! Milder than Kalamata and Niçoise olives, richer than your average green olives, they are best described as buttery and meaty. I usually find them at my regular grocery store, but even Costco has been getting jars of Castelvetrano olives lately. If you see one, snatch it up! They last a long time, and are wonderful in everything from salads to vodka martinis.
Ingredients and substitutions
Chicken broth - I use low sodium chicken broth from Simple Truth Organics (a Kroger supermarket chain brand).
Chicken breast - Chicken tenders work perfectly here too, whatever white chicken meat you have on hand is great. You could even stir in some chopped rotisserie chicken at the end.
Olive oil - As always, I recommend extra virgin olive oil, preferably organic and from a single country of origin.
Leek - Look for bright green, fresh looking leeks whose root ends look well-hydrated.
Garlic - I always use fresh garlic, and will always encourage you to get in the habit. But if you use jarred garlic (no judgment), the proper substitution ratio is ½ teaspoon per clove.
Arborio rice - Arborio or Carnaroli are the traditional rice choices for risotto. If you can’t find either one, look for CalRose or another short-grained white rice.
White wine - the drier the better. Think Sauvignon Blanc, a dry Chardonnay, or Pinot Grigio.
Rosemary - Fresh is always best with rosemary, but dried will work in a pinch. If using dried, use half the amount called for, since the dried version is more concentrated.
Asiago cheese - Parmesan’s nuttier, creamier cousin. Available at most grocery stores, I usually get mine at Trader Joe’s. Parmesan is a perfectly fine substitute.
Castelvetrano olives - If you can’t find Castelvetrano olives, look for Cerignola olives. Kalamata olives can also be used in a pinch. Make sure you get pitted olives…Castelvetrano olives are a pain to pit.
Chicken and leek risotto FAQ
Arborio and Carnaroli rice are the traditional choices for Italian risotto. They work well because they are short and chubby, so it takes longer to cook all the way through than a longer, thinner grain of rice. The best price I have found for Arborio rice is at Cost Plus World Market.
In actuality, you can make risotto with just about any rice if you aren't particular about the texture. It works better with rice that is short grained like CalRose, but is very doable with pretty much any other rice you want to use. You can also use short grain brown rice in this recipe, but it will take quite a bit longer to cook.
Risotto is do-able in pans ranging from a 12-inch sauté pan to a Dutch oven. When I’m making chicken and leek risotto, I like to use my All-Clad hard-anodized sauteuse pan so I have enough surface area to cook the chicken in the fewest batches possible, but high enough sides to stir comfortably without spilling over. Note: This link isn’t to the exact same pan I have since mine is 25 years old, but it’s very close.
Well, it's difficult to define "healthy" for everyone, so the best answer is that it depends on your general health, age, and sex. I like to use the CDC's Dietary Guidelines for Americans to inform my eating choices, and I encourage everyone who is concerned about eating healthy to give it a read. This particular risotto recipe has less than 500 calories, only 3.7 grams of saturated fat, basically no trans fat, and a good balance of protein and carbs, so I consider it a moderately healthy choice for a comforting meal as part of an otherwise healthy diet. Just be sure to watch your portion size and serve with a nutritionally dense vegetable or salad on the side.
Tips and tricks for perfect chicken and leek risotto
Wash your leeks properly: Leeks are grown in gritty soil and that grit can end up in your dish. To wash, trim off the tops, cut in half lengthwise, then slice. Add to a bowl of water and use your fingers to separate the layers in the water. Agitate a bit and then set aside for 5-10 minutes. All of the sediment will fall to the bottom of the bowl…just use your hands to scoop the leeks off the top and onto a paper towel.
Preheat your pan well for tender chunks of chicken: Although it doesn’t need to be smoking hot, you want to give your pan a solid 4-5 minutes to come to temperature before adding your chicken. Cook the pieces in a single layer, working in batches if needed, and wait until they release from the pan naturally before stirring them until they are cooked through.
Pay attention to your seasoning: Seasoning is absolutely essential to making a satisfying risotto. In this recipe, I start with ½ teaspoon of kosher salt, check the seasoning (and usually add a pinch or two more salt) about halfway through cooking. I then taste and adjust the seasoning again after adding the Asiago cheese. Since the cheese is a bit salty, you want to be careful not to over-season your dish before you add the cheese.
Prep ahead and storage
All of the ingredients in this recipe can be prepared up to a day in advance, but it is best to cook any risotto just before eating. I usually cut the chicken last minute just to minimize the raw chicken exposure in my kitchen, but even that can be sliced in advance as long as it stays cold until you are ready to cook. Be sure to refrigerate anything perishable.
Risotto will also keep well in the refrigerator for up to four days, but it never lasts that long at my house. Just store it in an airtight container and reheat individual portions in your microwave. It won’t be as saucy, but it’ll still be plenty delicious.
I love hearing from you!
How did you like this chicken and leek risotto with olives? Drop me a question, a comment, or a rating and let me know...you’ll make my day! And don’t forget to save and share this recipe by pinning it to Pinterest or saving to Samsung Food or sharing on Instagram or Facebook.
Chicken and Leek Risotto with Olives
Ingredients
- 4 cups chicken broth
- 1 pound chicken breast cut into ½ inch chunks
- ½ teaspoon kosher salt plus more to taste
- ¼ teaspoon cracked black pepper plus more to taste
- ¼ cup extra virgin olive oil
- 1 leek cut in half lengthwise and sliced ¼ inch thick
- 2 cloves garlic pressed
- 1½ cups arborio, carnaroli, or other short grain rice
- ½ cup dry white wine optional
- 2 teaspoons chopped fresh rosemary or 1 teaspoon dried
- ½ cup Asiago cheese, shredded plus more for garnish
- ¾ cup Castelvetrano olives, pitted and halved see notes for substitutions
Instructions
- Add the broth to a small saucepan and set it on the back burner of your stove over medium heat. Check it as you finish prepping your ingredients, and turn it to low once it reaches a simmer.
- Heat 1 tablespoon olive oil in a sauté pan over medium heat. Once the oil is shimmering, add the chicken pieces in a single layer, working in batches if necessary, and season lightly with salt and pepper. Allow them to brown on one side and release from the pan, about 3 minutes, then toss for 2-3 minutes until cooked through. Remove the chicken to a clean bowl and cover with a plate to keep warm.
- Add the rest of the olive oil to the pan, then the leek. Sauté the leek until it is limp and slightly translucent, 3-4 minutes. Add the garlic and sauté one minute more.
- Add the rice to the leeks and cook, stirring, until it turns opaque and slightly toasty, about 3 minutes.
- Stand back from the pan and carefully add the wine. Once the hissing subsides, use your spoon to scrape up any bits left on the bottom of the pan by the chicken. Cook, stirring, until the wine is mostly absorbed by the rice and the sharp alcohol smell has dissipated. Stir in the rosemary and a generous pinch of kosher salt.
- Use a ladle to scoop about ½ cup of broth into the rice (a standard kitchen ladle holds about ½ cup of fluid, no need to be exact). Stir until the broth is mostly absorbed into the rice, 2-3 minutes, then add another ladleful. Continue this process until all of the broth has been added. Your risotto should be pretty saucy still at this point.
- Taste to check the rice for doneness, so you have an idea where you are starting (it should still be pretty chewy). Continue cooking at a simmer, stirring well every 30-40 seconds, and check for doneness every couple of minutes. Turn down the heat if the rice starts to burn on the bottom. You can also add another ladleful or two of water if it starts to look dry before the rice is cooked.
- Once the rice is cooked to your liking, remove the pan from the heat and stir in the chicken and Asiago. If you love cheese, by all means add more! Once the cheese is incorporated, taste the rice and add salt by the pinch if it's needed.
- Fold the olives into the risotto. Top with more grated Asiago and some crushed black pepper just before serving.
Notes
- Risotto requires constant/frequent stirring while it is cooking, so I recommend preparing all of your ingredients before you start cooking (mise en place).
- To wash leeks, trim, cut in half lengthwise, then slice. Add to a bowl of water and use your fingers to separate the layers in the water. Agitate well and then set aside for 5-10 minutes. All of the sediment will fall to the bottom of the bowl…just use your hands to scoop the leeks off the top and onto a paper towel.
- Parmesan, Pecorino, or Grana Padano can be substituted for the Asiago cheese.
- Picholine, Manzanilla, or Kalamata olives can be used in place of Castelvetrano olives.
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Nutrition
TAYLER ROSS says
I made this risotto for dinner last night and it was delicious! The whole family loved it!
Stephanie says
I don't cook with leeks often (I don't really know how!) but I am so glad I tried this recipe. Followed the recipe exactly as written and it turned out perfect. All the flavors meld together nicely and make for a satisfying dinner.
Mel says
This chicken risotto was amazing. So much flavor and really easy to make.
Kristine says
This risotto was incredible—we loved, loved, loved the bold flavors. I'll make this one again, thank you!