Chicken and Leek Risotto

Ingredients

• 15 ml (1 tbsp) vegetable oil
• 500 g (1lb) mini chicken breast fillets
• 15 ml (1 tbsp) butter
• 500 g (1lb) leeks, washed and chopped
• 500 g (1lb) arborio rice
• 250 ml (1 cup) white wine
• 5 ml (1 tbsp) fresh or dried thyme
• 1.25ℓ (5 cups) chicken stock
• 1 lemon, zest and juice
• 60 g (2oz) hard cheese, grated

Instructions

1. 1

   Heat the oil in a large casserole.

2. 2

   Brown the chicken on all sides, then remove from the heat.

3. 3

   Melt the butter in the same casserole and gently fry the leeks for 5 minutes or until softened.

4. 4

   Stir in the rice and increase the heat.

5. 5

   Pour in the wine and let the mixture bubble while stirring.

6. 6

   Add the thyme, 250ml (1 cup) of stock, the browned chicken and its juices and lower the heat to a slow simmer.

7. 7

   Stir continuously for 15 minutes, while adding splashes of stock until you run out.

8. 8

   Stir in the lemon zest and juice and continue cooking for 5 more minutes or until the rice and chicken are cooked.

9. 9

   Serve immediately with the grated cheese on the side.