Chicken, Spinach And Blue Cheese Risotto

1. 1

   Melt butter in a large saucepan on high heat. Saute leek for 4-5 mins, until tender. Stir in rice and cook for 1 min, until coated in butter.

2. 2

   Add wine, stirring for 1-2 mins, until liquid is absorbed. Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).

3. 3

   Add chicken and spinach and cook for 2 mins, until spinach has wilted. Remove from heat and stir in 1/2 cup of the blue cheese. Serve risotto topped with remaining blue cheese and crisp pancetta.

* Per serving · 4 servings · Values may vary.