Name: Chicken and leek risotto
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 2 chicken breasts, finely sliced; 200 gram button mushrooms, sliced; 1 leek, finely sliced; 1/4 cup roughly chopped tarragon; 1 cup (200g) arborio rice; 3 cup (750ml) hot chicken stock; grated parmesan, to serve; tarragon sprigs, to serve (optional)

Ingredients

2 tablespoon olive oil

2 chicken breasts, finely sliced

200 gram button mushrooms, sliced

1 leek, finely sliced

1/4 cup roughly chopped tarragon

1 cup (200g) arborio rice

3 cup (750ml) hot chicken stock

grated parmesan, to serve

tarragon sprigs, to serve (optional)

Method

1.Heat 1 tablespoon of the olive oil in a heavy-based saucepan on medium. Add chicken. Cook 2-3 minutes, until cooked through. Transfer to a plate. Cover; keep warm.

2.Heat remaining oil in same saucepan on medium. Saute mushrooms, leek and half of the tarragon 1-2 minutes, until starting to soften. Season to taste. Stir through rice; cook 1 minute.

3.Stir in 1 cup of stock. Cook, stirring, until stock is absorbed. Add remaining stock, 1 cup at a time, stirring and simmering for 20-25 minutes, until risotto is tender and creamy.

4.Stir through chicken and remaining tarragon. Season to taste. Cook further 2-3 minutes, until chicken is heated through. Serve with parmesan and a sprig of tarragon, if desired.

Liquid, powdered stock or cubes can be used for this recipe. You may not need to use whole amount of stock in Step 3. Stirring gives risotto its characteristic creamy texture.
Note

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Ingredients

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