Chicken spinach and blue cheese risotto
1.In a large saucepan, heat butter on high. Saute leek 4-5 minutes, until tender. Stir in rice and cook 1 minute, until coated in butter.
2.Blend in wine, stirring for 1-2 minutes, until liquid is absorbed. Add stock 1 cup at a time, until all the liquid has been used and the rice is tender and creamy, about 25 minutes.
3.Add chicken and spinach and cook for a further 2 minutes, until spinach wilts. Remove from heat and stir through half the blue cheese. Serve risotto topped with remaining blue cheese and crisp pancetta.
Cut pancetta in half, cook in frying pan 2-3 minutes each side, until crisp, drain on paper towel. Leftover risotto can be pressed into lightly greased muffin pan and baked for 15-20 minutes, until golden, to make risotto cakes.Note