Chicken And Leek Risotto
- 2 tbsp olive oil
- 2 None chicken breasts, finely sliced
- 7 oz button mushrooms, sliced
- 1 None leek, finely sliced
- 1/3 cup fresh tarragon, roughly chopped + extra sprigs, to garnish
- 7 oz arborio or risotto rice
- 3 cups chicken stock, warmed
- None None Parmesan cheese, grated, to serve
- Heat 1 tbsp olive oil in a heavy-bottomed saucepan over medium heat. Add chicken and cook for 2-3 mins, until cooked through. Set aside, cover and keep warm. Add remaining oil then mushrooms, leek and 1/2 chopped tarragon and cook for 1-2 mins, until starting to soften. Season then add rice. Cook for 1 min then add 1 cup stock. Cook, stirring, until stock is absorbed. Repeat 2 more times with remaining stock. This should take around 20-25 mins, until risotto is tender and creamy.
- Add chicken and remaining tarragon. Season to taste and cook for another 2-3 mins, until chicken is heated through. Serve with parmesan and garnish with reserved tarragon.
olive oil, chicken breasts, button mushrooms, fresh tarragon, rice, chicken stock, parmesan cheese
Taken from recipes-plus.com/api/v2.0/recipes/22554 (may not work)