Chicken And Leek Risotto - cooking recipe

Ingredients

2 tbsp olive oil
2 None chicken breasts, finely sliced
7 oz button mushrooms, sliced
1 None leek, finely sliced
1/3 cup fresh tarragon, roughly chopped + extra sprigs, to garnish
7 oz arborio or risotto rice
3 cups chicken stock, warmed
None None Parmesan cheese, grated, to serve

Preparation

Heat 1 tbsp olive oil in a heavy-bottomed saucepan over medium heat. Add chicken and cook for 2-3 mins, until cooked through. Set aside, cover and keep warm. Add remaining oil then mushrooms, leek and 1/2 chopped tarragon and cook for 1-2 mins, until starting to soften. Season then add rice. Cook for 1 min then add 1 cup stock. Cook, stirring, until stock is absorbed. Repeat 2 more times with remaining stock. This should take around 20-25 mins, until risotto is tender and creamy.
Add chicken and remaining tarragon. Season to taste and cook for another 2-3 mins, until chicken is heated through. Serve with parmesan and garnish with reserved tarragon.