Chicken & leek risotto
2 medium, trimmed and finely sliced
Chicken breast, skinless, raw
2 medium, cut into 2cm pieces
Arborio rice, dry
Peas, fresh or frozen
50 g, frozen
40 g, finely grated
Calorie controlled cooking spray
1 clove(s), thinly sliced
1 teaspoons, level
Chicken stock cube(s)
2 cube(s), 1 litre stock
- Set a deep, lidded nonstick frying pan over a medium-low heat and mist with cooking spray. Add the leeks, then cover and cook for 5 minutes, stirring once, until softened – you may need to add a splash of water if they start to stick. Add the garlic and cook for a further 1 minute.
- Add the chicken pieces and thyme to the pan and cook, uncovered, for 5 minutes until the chicken is lightly golden.
- Add the rice to the pan, stir to combine, then cook for 2 minutes. Gradually add the stock, a ladleful at a time, stirring until it has been absorbed. Continue cooking until the rice is tender but still retains a little bite and has a glossy sauce surrounding it; this should take about 20 minutes. Add the peas for the final 2 minutes of the cooking time.
- Remove from the heat and stir through half the Parmesan. Serve topped with the remaining Parmesan and some freshly ground black pepper.