Name: Chicken and leek risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 chicken breast fillet, finely sliced; 125 gram button mushrooms, sliced; 1 leek, trimmed, finely sliced; 1/4 cup parsley, roughly chopped; 1 cup arborio rice; 3 cup hot chicken stock; parmesan cheese, sliced; green onion, to serve

Ingredients

2 tablespoon olive oil

1 chicken breast fillet, finely sliced

125 gram button mushrooms, sliced

1 leek, trimmed, finely sliced

1/4 cup parsley, roughly chopped

1 cup arborio rice

3 cup hot chicken stock

parmesan cheese, sliced

green onion, to serve

Method

1.Heat half oil in a heavy-based saucepan on medium. Add chicken and cook 2-3 minutes, until cooked through. Transfer to plate. Cover and keep warm.

2.Heat remaining oil in same saucepan on medium. Sauté mushroom, leek and half the parsley for 1-2 minutes, until starting to soften. Season to taste. Stir rice through. Cook for 1 minute.

3.Stir in 1 cup of hot stock and cook, stirring, until stock is absorbed. Continue adding stock 1 cup at a time until each addition is absorbed, stirring and simmering for about 20-25 minutes, until risotto is tender and creamy.

4.Stir chicken and remaining parsley through. Season to taste. Cook a further 2-3 minutes. Top with parmesan cheese and onion.

Women's Weekly Food