Winter warmers

Chicken, Leek & Tarragon Risotto Recipe

Name: Chicken, Leek & Tarragon Risotto Recipe
Prep time: 15 min
Cook time: 50 min
Yield: 4
Ingredients: 800g skin on chicken thighs; 2 x 500ml packs Maggie Beer Natural Free Range Chicken Bone Broth; 1/3 cup (80ml) Maggie Beer Extra Virgin Olive Oil; 1 brown onion, roughly chopped; 1 large leek, sliced thinly; 6 cloves garlic, finely chopped; 1 1/2 cups (300g) arborio rice; 1/2 cup (125ml) Maggie Beer Verjuice; 1/4 tarragon leaves; 50g unsalted butter; Sea salt and freshly cracked black pepper, to season; Maggie Beer Extra Virgin Olive Oil, extra, to serve

This elegant risotto is a celebration of flavour and finesse. Maggie Beer’s recipe brings together succulent chicken, gently sautéed leeks, and fragrant tarragon in a creamy, slow-stirred risotto. Perfect for a cosy dinner or a refined lunch, it’s a dish that balances comfort with sophistication.