Chicken And Leek Risotto

1. 1

   Heat 1 tbsp of the oil in a heavy-bottomed saucepan on medium heat. Add chicken and cook for 2-3 mins, until cooked through. Transfer to a plate. Cover and keep warm.

2. 2

   Heat remaining 1 tbsp oil in same saucepan on medium heat. Saute mushrooms, leek and 1 tbsp of the parsley for 1-2 mins, until starting to soften. Season to taste. Stir in rice. Cook for 1 min.

3. 3

   Stir in 1 cup 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 mins, until risotto is tender and creamy.

4. 4

   Stir in chicken and remaining 1 tbsp parsley. Season to taste. Cook for a further 2-3 mins. Sprinkle with Parmesan cheese and rosemary.

* Per serving · 4 servings · Values may vary.

No additional tips available.