Alive and Cooking
 

Chicken and Leek Risotto

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Ingredients

2 chicken breast, cut into 3cm cubes

1 leek, finely sliced

1 bunch asparagus

1 celery stick, finely chopped

1 clove garlic, crushed

1 tbsp. parsley, finely chopped

1.5 L chicken stock

300g Arborio rice

150 g frozen peas

Zest of 1/2 lemon

50g shaved parmesan cheese

1/2 cup white wine

50 g butter

1/4 cup grated parmesan cheese

Extra virgin olive oil

Method 

Pour the chicken stock into a saucepan, add the stems of the asparagus and boil for 5-10 minutes.

Into a pan with a good splash of oil, slide in the chicken and cook for 3-5 minutes until sealed. Remove and set aside.

In the same pan with another splash of oil, toss in the celery, asparagus heads, garlic and fry for a minute or so. Pour in the rice and toast until the rice has turned opaque.

Pour in the wine and boil. Ladle in the stock 1 at a time and cook until absorbed.

Stir through the chicken, leeks, lemon zest and peas. Pop on a lid, turn off the heat and leave covered for 5 mins or so. Stir through the butter and serve covered with parmesan and garnished with parsley.

Serves 4 - 6

Chicken and Leek Risotto