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Composition for Chicken, mushroom & leek risotto:

1. Provide 175 g of risotto rice
2. Get 2 - chicken breasts
3. Get 2 for leeks
4. Prepare Handful for mushrooms
5. Provide 750 ml - vegetable stock
6. Need 1/2 - onion
7. Need Clove for garlic
8. Need Handful of grated Parmesan
9. Need 2 knobs of butter

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Chicken, mushroom & leek risotto process:

1. Make up stock and keep on low heat in a pan. Melt butter in a deep frying pan.
2. Add leeks, onion and garlic to pan. Heat for 5 or 10 minutes until softened. Don’t brown.
3. Add chicken and heat for about 5 minutes, until coloured.
4. Add rice, mix well and toast for a minute.
5. Turn heat down. Add a ladle of stock to the pan, stir well to start making the rice sticky. Once the stock has evaporated, add another ladle. Repeat until the rice has just a little bite left. (About 20 minutes)
6. When rice is ready, turn off heat. Stir in Parmesan, cover and leave for 5 minutes.
7. Meanwhile, heat up remaining butter and fry mushrooms for 5 minutes.
8. Serve risotto with mushrooms on top. Enjoy!

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