Chicken, Saffron Risotto (Low Fat)

1. 1

   Saute leek in pan with the extra stock, enough to cover bottom of pan. Cook until soft or even light brown, adding more stock if necessary.

2. 2

   Add saffron and rice and stir until moistened.

3. 3

   Bring chicken stock to the boil, then reduce heat to simmer.

4. 4

   Add 1 cup of stock to the rice and stir until stock has been taken up; continue adding stock, a cup at a time and stirring in until taken up by the rice.

5. 5

   Add peas, chicken* and lemon juice, zest and stir into risotto; cook 2 minutes more.

6. 6

   Serve with parmesan cheese on the side - optional.

7. 7

   *I partially cooked the chicken breast, cut into strips, in a little seasoned stock, then cut into reasonably large bite sized pieces and added to risotto.

* Per serving · 4 servings · Values may vary.