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Composition for Chicken, mushroom & leek risotto:

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

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Chicken, mushroom & leek risotto start cooking:

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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