Chicken and leek risotto
2 whole, thinly sliced
1 clove(s), thinly sliced
Skinless chicken breast
500 g, fat trimmed, cut into 2cm pieces
1 cup(s), (200g)
Frozen green peas
½ cup(s), (60g)
Grated parmesan cheese
½ cup(s), (40g)
Chicken stock cube
2 individual, gluten free variety, to make 1L (4 cups) chicken stock
1 x 3 second spray(s)
- Lightly spray a deep, non-stick frying pan with oil and heat over medium-low heat. Cook leeks for about 5 minutes, stirring occasionally and adding a splash of water if they start to stick, until softened. Add garlic and cook, stirring, for a further 1 minute.
- Add chicken and thyme and cook, stirring occasionally, 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 and simmer, 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. Stir in peas for the last 2 minutes of cooking time.
- Remove from heat. Stir through half the parmesan. Sprinkle with remaining parmesan to serve.