Leek and chicken risotto
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- 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
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.