Chicken And Leek Risotto

1. 1

   Heat 1 tbsp olive oil in a heavy-bottomed saucepan over medium heat. Add chicken and cook for 2-3 mins, until cooked through. Set aside, cover and keep warm. Add remaining oil then mushrooms, leek and 1/2 chopped tarragon and cook for 1-2 mins, until starting to soften. Season then add rice. Cook for 1 min then add 1 cup stock. Cook, stirring, until stock is absorbed. Repeat 2 more times with remaining stock. This should take around 20-25 mins, until risotto is tender and creamy.

2. 2

   Add chicken and remaining tarragon. Season to taste and cook for another 2-3 mins, until chicken is heated through. Serve with parmesan and garnish with reserved tarragon.

* Per serving · 4 servings · Values may vary.

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