Chicken and leek risotto
2 whole, thinly sliced
Skinless chicken breast
500 g, fat trimmed, cut into 2cm pieces
Rice, arborio, dry
1 cup(s), (200g)
Frozen green peas
½ cup(s), (60g)
Grated parmesan cheese
½ cup(s), (40g)
1 clove(s), thinly sliced
Chicken stock cube
2 individual, to make 1L of gluten free stock
1 x 3 second spray(s)
- Lightly spray a deep, lidded non-stick frying pan with oil and heat over medium-low heat. Cook leeks, covered, for 5 minutes, stirring once, or until softened —you may need to add a splash of water if they start to stick. Add garlic and cook for a further 1 minute.
- Add chicken and thyme and cook, uncovered, for 5 minutes or until chicken is lightly golden.
- Stir in rice and cook for 2 minutes. Gradually add stock, a ladleful at a time, stirring until it has been absorbed. Continue cooking until rice is tender but still retains a little bite and has a glossy sauce surrounding it—this should take about 20 minutes. Add peas for last 2 minutes of cooking time.
- Remove from heat. Stir through half the parmesan. Sprinkle with remaining parmesan to serve.