Chicken and leek risotto
- 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.