Chicken and leek risotto

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
- Melt butter in a saucepan and cook leek until tender.
- At the same time, heat chicken stock in a saucepan and poach chicken until cooked through. Remove chicken from pot and slice thinly.
- Add the rice to the pan and stir to coat the grains with butter.
- 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.
- Stir through the chicken and parmesan cheese, then season to taste and serve. Add extra shaved parmesan and crispy leek for garnish.
https://www.eatwell.co.nz/recipe/2337/Chicken-and-leek-risotto/
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