Serves 8
Ingredients:
- Dash of olive oil
- 1 Leek (White part, cut in half then thinly sliced about 3mm thick)
- 2 tsp crushed garlic
- 500g mushrooms (thinly sliced)
- 2 cups Arborio Rice
- 1 cup frozen corn
- 1 litre chicken stock
- 500g chicken breast
- 50g grated cheese
Method:
- Preheat oven to 160C
- Heat olive oil in non stick frying pan
- Add the leek, garlic and mushrooms
- Cook for 5 min until the leeks are tender
- Add rice and corn
- Cook for a minute, stirring constantly
- Add chicken stock and bring to boil
- Remove from heat and transfer contents to oven proof dish
- Cover and place in the oven for 20min
- While the rice is cooking, cut the chicken breast into strips about 4cm in width
- Heat some olive oil in the same frying pan and cook the chicken for about 4-5min on each side
- Remove from heat, cover and let stand for about 5min
- Slice the chicken thinly
- Remove the risotto from the oven and add the chicken and cheese
- Mix well, salt and pepper to tast