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Recipe

Chicken and leek risotto

Aug 29, 2012 2:00pm
  • 10 mins preparation
  • 35 mins cooking
  • Serves 4
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Ingredients

Chicken and leek risotto
  • 2 tablespoon olive oil
  • 1 chicken breast fillet, finely sliced
  • 125 gram button mushrooms, sliced
  • 1 leek, trimmed, finely sliced
  • 1/4 cup parsley, roughly chopped
  • 1 cup arborio rice
  • 3 cup hot chicken stock
  • parmesan cheese, sliced
  • green onion, to serve

Method

Chicken and leek risotto
  • 1
    Heat half oil in a heavy-based saucepan on medium. Add chicken and cook 2-3 minutes, until cooked through. Transfer to plate. Cover and keep warm.
  • 2
    Heat remaining oil in same saucepan on medium. Sauté mushroom, leek and half the parsley for 1-2 minutes, until starting to soften. Season to taste. Stir rice through. Cook for 1 minute.
  • 3
    Stir in 1 cup of hot stock and cook, stirring, until stock is absorbed. Continue adding stock 1 cup at a time until each addition is absorbed, stirring and simmering for about 20-25 minutes, until risotto is tender and creamy.
  • 4
    Stir chicken and remaining parsley through. Season to taste. Cook a further 2-3 minutes. Top with parmesan cheese and onion.

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