{"id":183,"date":"2017-07-05T22:35:35","date_gmt":"2017-07-05T22:35:35","guid":{"rendered":"https:\/\/recipes.jackglasson.co.nz\/?p=183"},"modified":"2021-05-30T01:44:10","modified_gmt":"2021-05-30T01:44:10","slug":"chicken-mushroom-leek-risotto","status":"publish","type":"post","link":"https:\/\/recipes.jackglasson.co.nz\/?p=183","title":{"rendered":"Chicken, Mushroom &#038; Leek Risotto"},"content":{"rendered":"<p><strong>Serves 8<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Dash of olive oil<\/li>\n<li>1 Leek (White part, cut in half then thinly sliced about 3mm thick)<\/li>\n<li>2 tsp crushed garlic<\/li>\n<li>500g mushrooms (thinly sliced)<\/li>\n<li>2 cups Arborio Rice<\/li>\n<li>1 cup frozen corn<\/li>\n<li>1 litre chicken stock<\/li>\n<li>500g chicken breast<\/li>\n<li>50g grated cheese<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Method:<\/strong><\/p>\n<ol>\n<li>Preheat oven to 160C<\/li>\n<li>Heat olive oil in non stick frying pan<\/li>\n<li>Add the leek, garlic and mushrooms<\/li>\n<li>Cook for 5 min until the leeks are tender<\/li>\n<li>Add rice and corn<\/li>\n<li>Cook for a minute, stirring constantly<\/li>\n<li>Add chicken stock and bring to boil<\/li>\n<li>Remove from heat and transfer contents to oven proof dish<\/li>\n<li>Cover and place in the oven for 20min<\/li>\n<li>While the rice is cooking, cut the chicken breast into strips about 4cm in width<\/li>\n<li>Heat some olive oil in the same frying pan and cook the chicken for about 4-5min on each side<\/li>\n<li>Remove from heat, cover and let stand for about 5min<\/li>\n<li>Slice the chicken thinly<\/li>\n<li>Remove the risotto from the oven and add the chicken and cheese<\/li>\n<li>Mix well, salt and pepper to tast<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>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 &nbsp; Method: Preheat oven to 160C Heat olive oil [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":184,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9,1],"tags":[],"class_list":["post-183","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chicken","category-dinner"],"_links":{"self":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/183","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=183"}],"version-history":[{"count":1,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/183\/revisions"}],"predecessor-version":[{"id":185,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/posts\/183\/revisions\/185"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=\/wp\/v2\/media\/184"}],"wp:attachment":[{"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=183"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=183"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.jackglasson.co.nz\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=183"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}