Chicken & leek risotto
11
Points®
Total time: 50 min • Prep: 15 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
A delicious risotto that you can batch cook and freeze for later. The risotto can be frozen in an airtight container for up to 2 months.
Ingredients
Leek
2 medium
Chicken breast, skinless, raw
2 medium
Arborio rice, dry
300 g
Peas, fresh or frozen
50 g
Parmesan Cheese
40 g
Calorie controlled cooking spray
4 spray(s)
Garlic
1 clove(s)
Thyme, Dried
1 teaspoon(s), level
Chicken stock cube(s)
2 cube(s)
Instructions
1
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.
2
Add the chicken pieces and thyme to the pan and cook, uncovered, for 5 minutes until the chicken is lightly golden.
3
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.
4
Remove from the heat and stir through half the Parmesan. Serve topped with the remaining Parmesan and some freshly ground black pepper.
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