#RecipeSaviours: Leek And Chicken Risotto
It turns out you don’t need to leave the country for a taste of Italy. In fact, if this recipe from Asda wasn’t easy enough, you can even order all of the ingredients required direct from the recipe’s page!
Time: Ready in 45 minutes
Good for: Fibre and protein
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.
And that’s that! Buon appetito!
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