Chicken and leek risotto

Serves 4

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  • 2 tablespoons butter
  • 1 leak, Thinly sliced 
  • 2 boneless, skinless chicken breasts, finely chopped
  • 2 cups risotto rice 
  • 5 cups chicken stock 
  • 1/2 cup parmesan cheese 

Preheat oven to 300°F. 

Heat the butter in an ovenproof dish with a lid over medium heat. Add the leak and cook for two minutes, until the leak is softened but not browned. 

Add the chicken and cook, stirring for 3 minutes or until golden. Add the rice and stir so that it is well coated with butter.  Cook for 1 minute.

Add the stock in 3 tablespoons of water and bring to a boil. Cover and bake in the oven for 30 minutes, stirring halfway through cooking time. 

Remove from the oven and stir the Parmesan in, season with salt and pepper.