Chicken & Leek Risotto

Ingredients

• 500 g chicken thigh fillets
• 320 g arborio risotto rice
• 2 leek
• 1200 ml chicken stock
• 60 g parmesan cheese
• 30 g butter
• 1 tbsp olive oil

Method

1. 1

   Keep stock warm in a saucepan over a low heat. Dice the chicken thighs and slice the leeks.

2. 2

   Heat oil and butter in a wide, heavy-based pan. Cook the leeks for 5 minutes until soft. Add the chicken and cook for 5 minutes.

3. 3

   Stir in the risotto rice and cook for 1 minute. Begin adding warm stock, one ladleful at a time, stirring constantly.

4. 4

   Continue adding stock and stirring for about 25 minutes until the rice is creamy and just tender.

5. 5

   Remove from heat, stir in the grated parmesan and a knob of butter. Cover and rest for 2 minutes before serving.