Chicken and Mushroom Risotto

1. 1

   Preheat oven to 180C Heat 2 tablespoons oil in a saucepan over medium heat.

2. 2

   Add leek, garlic and mushrooms and cook for 3 minutes or until soft.

3. 3

   Stir in rice and cook for 1 minute.

4. 4

   Add stock and bring to the boil.

5. 5

   Transfer to an ovenproof dish.

6. 6

   Cover and bake in oven for 20 minutes or until stock is almost absorbed.

7. 7

   Meanwhile, heat remaining oil in a frying pan over medium heat.

8. 8

   Season chicken with salt and pepper.

9. 9

   Cook for 4 minutes each side or until just cooked through.

10. 10

    Transfer to a plate.

11. 11

    Cover and stand for 5 minutes.

12. 12

    Slice chicken across the grain.

13. 13

    Stir chicken, lemon rind and tarragon into risotto.

14. 14

    Cover and stand for 5 minutes.

15. 15

    Season with pepper.

16. 16

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.