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Home > Recipes > Chicken and leek risotto

Chicken and leek risotto

Publication: NZ Woman's Weekly

NZ Woman's Weekly

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Chicken and leek risotto

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This gluten free risotto is rich and fragrant. To make crispy leek, quickly cook finely sliced leek in hot oil until crisp.

Ingredients

25 g Butter
1 Leek
1 Ltr Chicken stock
2 Chicken breasts
1 cup Arborio rice
½ cup Parmesan cheese
1 to taste Salt & freshly ground pepper

Directions

  1. Melt butter in a saucepan and cook leek until tender.
  2. At the same time, heat chicken stock in a saucepan and poach chicken until cooked through. Remove chicken from pot and slice thinly.
  3. Add the rice to the pan and stir to coat the grains with butter.
  4. Add stock a little at a time, stirring until the rice absorbs the stock. Repeat until all the stock is used and the rice is cooked - approximately 20 minutes.
  5. Stir through the chicken and parmesan cheese, then season to taste and serve. Add extra shaved parmesan and crispy leek for garnish.
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https://www.eatwell.co.nz/recipe/2337/Chicken-and-leek-risotto/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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