Leek & chicken risotto

Leek and chicken risotto

This creamy risotto is easy to make and tastes fabulous

By , 21 September 2015

(5 votes)

Leek and chicken risotto
  • 45 Mins

  • Serves: 4

  • Price: £1.95 per serving

Nutritional Info
Each 457g serving contains
  • Energy

    2587KJ

    618KCAL

    31%
  • Fat

    13g

    low

    18%
  • Saturates

    4.2g

    low

    21%
  • Sugars

    4.1g

    low

    5%
  • Salt

    1.1g

    low

    19%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 566kJ/135kcal.
Ingredients
  • 1 Asda Vegetable Stock Cube
  • 2 tbsp olive oil
  • 2 leeks, trimmed and sliced
  • 385g pack chicken mini fillets, cut into bite-sized pieces
  • 350g Asda Arborio Risotto Rice
  • 250g frozen peas
  • 250g chestnut mushrooms, sliced
  • 2 tsp thyme, leaves only
  • 40g Parmesan, grated
Method
  • Dissolve the stock cube in a pan with 1 litre boiling water, keep warm over a low heat.

  • Heat the oil in another saucepan, add the leeks and stir to coat. Cover and fry gently for 5 minutes.

  • Add the chicken and stir over a medium heat until it changes colour. Stir in the rice and add a ladleful of stock. Cook until the stock is almost absorbed. Continue to cook on a low heat for 10 minutes, adding the stock a ladleful at a time and waiting for each addition to be almost absorbed before adding the next, stirring slowly all the time.

  • Stir in the peas, mushrooms and thyme. Heat until simmering again and continue to cook, adding one ladleful of stock at a time, for 10-15 minutes or until the rice is tender. Serve with Parmesan.