Forget labouring at the stove, especially just to make a risotto for one. Instead, why not take the easy way with our Baked Chicken and Leek Risotto? You’ll never want to make a traditional risotto again!
Time: 40 minutes
- 1 tablespoon butter
- 1/2 small leek, thinly sliced
- 1 boneless and skinless chicken breast, cut into cubes
- 110g Arborio rice
- 310ml chicken stock
- 1 tablespoon parmesan, grated, plus extra to garnish
- 2 teaspoons fresh thyme leaves, plus extra to garnish
Preheat the oven to 150°C. Put a one litre ovenproof dish inside the oven. Over a medium heat, melt the butter in a saucepan, stir in the leek and cook for two minutes. Add the chicken and stir for another three minutes. Toss in the rice and stir for one minute. Add the stock and bring to a boil. Pour into the ovenproof dish and cover. Cook in the oven for 25 minutes, stirring halfway through. Remove from oven and stir in cheese and thyme. Spoon into a bowl and garnish.
NB: you could also add some peas to the recipe to give it some extra colour.