Special Diet Information

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

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

This is NOT a low sodium recipe.

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

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


"If you can mock a leek, you can eat a leek."
- William Shakespeare, Playwright

The refrigerator light goes on...

Saffron is about $2,500.00 per pound. About 2 grams comes in around eight dollars or so. That seems bad news, but the great thing is that it doesn't take much saffron to add a lot of flavor.

For example, that two grams is enough for 30 or more servings, so the per serving price is only about 26 cents per serving. That might seem expensive, but the same amount of Mexican or Jerk seasoning is a similar cost whether you purchase the pre-blended or make your own seasoning mix.

Twenty saffron threads or so is about 1/8 teaspoon and will add a ton of flavor to your recipes.


Chicken Leek Risotto

Servings: 2 | Serving size: about 2 1/2 cups

Cooking Time: 30 Minutes

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

Chicken Leek Risotto recipe from Dr. Gourmet


  • 1 tsp. olive oil
  • 2 large leeks (cleaned and sliced)
  • 1/2 cup Arborio rice
  • 1/8 tsp. dried tarragon
  • 2 cups water
  • 1/8 tsp. saffron threads
  • 1/8 tsp. salt
  • to taste fresh ground black pepper
  • 8 ounces skinless boneless chicken breast (sliced into strips)
  • 2 ounce Parmigiano-Reggiano (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.

Nutrition Facts

Serving size: about 2 1/2 cups

Servings: 2

Amount Per Serving

Calories 520 Calories from Fat 126
% Daily Value
Total Fat 14g 18%
  Saturated Fat 7g 33%
  Monounsaturated Fat 2.5g
  Trans Fat 0g
Cholesterol 90mg 30%
Sodium 560mg 24%
Total Carbohydrates 64g 23%
    Dietary Fiber 4g 16%
    Sugars 7g
Protein 36g
Vitamin A 17% Vitamin C 23%
Calcium 8% Iron 34%
Vitamin K 80mcg Potassium 600mg