Chicken, leek, mushroom baked risotto

• 1 chicken thigh
• 1 onion, chopped
• 1 leek sliced thinly
• 1 handful of mushroom
• 1 garlic clove crushed
• 1 handful of frozen peas
• 1 tbsp finely chopped fresh rosemary
• 7 oz arborio rice
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 600 ml hot water
• 1 chicken stock cube

1. Preheat oven 180c and get a ovenproof dish.
2. Any size will do.
3. In frying pan heat oil then cook leeks and onion until soft but not fried.
4. Add chicken and cook until most of the pink has gone.
5. Don't worry if not fully cooked as will go in the oven as well.
6. Add garlic, rosemary, chilli (if wanted) mushrooms and frozen peas.
7. Cook for a further 3 mins.
8. Then add salt and pepper to taste
9. Add the rice and partly cook, making sure to coat it all.
10. Mix the stock cube and tomato paste in the hot water (you can use homemade chicken stock I just find the stock cube easier.)
11. Just make sure the tomato paste is fully mixed in.
12. Pour over the rice mixing everything together
13. Transfer into the oven dish, cover and place into the oven for 40 mins or until the rice is cooked.
14. Once cooked mix in grated cheese if want.

chicken thigh, onion, handful of mushroom, garlic, handful of frozen peas, fresh rosemary, arborio rice, tomato, olive oil, chicken

Taken from cookpad.com/us/recipes/363752-chicken-leek-mushroom-baked-risotto (may not work)