Servings:
4
Preparation Time:
1 hours
Ingredients
- 60g/2 1/2oz butter
- 1 leek, thinly sliced
- 2 chicken breast fillets, cubed
- 450g/18oz Arborio rice (risotto rice)
- 60ml white wine
- 11/4 litres/2 pints chicken stock
- 50g/2oz grated Leskol
- 2 tablespoons fresh thyme leaves
Cooking Instructions
Chicken and Leek Risotto
Preheat oven to 150°C/300°F/Gas mark 2) and warm a 5 litre ovenproof dish with a lid. Heat the leek in a saucepan with the butter and cook for two minutes.
Add the chicken and cook for 2-3 minutes, stirring occasionally, then add the rice and cook for a further minute.
Add the wine and stock, bring to the boil then pour the mixture into the ovenproof dish and cover.
Cook in the oven for 30 minutes, stirring halfway through. Remove from the oven, stir through the Leskol and thyme, season and serve.
