Chicken And Leek Risotto

• 2 tbsp olive oil
• 1 None boneless skinless chicken breast, thinly sliced
• 4 oz button mushrooms, sliced
• 1 None leek, trimmed and finely sliced
• 2 tbsp chopped fresh parsley
• 1 cup Arborio rice
• 3 cups hot chicken stock
• None None Shaved Parmesan cheese and fresh rosemary sprigs, to serve

1. Heat 1 tbsp of the oil in a heavy-bottomed saucepan on medium heat. Add chicken and cook for 2-3 mins, until cooked through. Transfer to a plate. Cover and keep warm.
2. Heat remaining 1 tbsp oil in same saucepan on medium heat. Saute mushrooms, leek and 1 tbsp of the parsley for 1-2 mins, until starting to soften. Season to taste. Stir in rice. Cook for 1 min.
3. Stir in 1 cup hot stock and cook, stirring, until stock is absorbed. Continue adding stock, 1 cup at a time, until each addition is absorbed, stirring and simmering for about 20-25 mins, until risotto is tender and creamy.
4. Stir in chicken and remaining 1 tbsp parsley. Season to taste. Cook for a further 2-3 mins. Sprinkle with Parmesan cheese and rosemary.

olive oil, chicken breast, button mushrooms, parsley, arborio rice, chicken, rosemary sprigs

Taken from recipes-plus.com/api/v2.0/recipes/23313 (may not work)