Chicken, leek, mushroom baked risotto

1. 1

   Preheat oven 180c and get a ovenproof dish.

2. 2

   Any size will do.

3. 3

   In frying pan heat oil then cook leeks and onion until soft but not fried.

4. 4

   Add chicken and cook until most of the pink has gone.

5. 5

   Don't worry if not fully cooked as will go in the oven as well.

6. 6

   Add garlic, rosemary, chilli (if wanted) mushrooms and frozen peas.

7. 7

   Cook for a further 3 mins.

8. 8

   Then add salt and pepper to taste

9. 9

   Add the rice and partly cook, making sure to coat it all.

10. 10

    Mix the stock cube and tomato paste in the hot water (you can use homemade chicken stock I just find the stock cube easier.)

11. 11

    Just make sure the tomato paste is fully mixed in.

12. 12

    Pour over the rice mixing everything together

13. 13

    Transfer into the oven dish, cover and place into the oven for 40 mins or until the rice is cooked.

14. 14

    Once cooked mix in grated cheese if want.

* Per serving · 4 servings · Values may vary.