Chicken, Spinach And Blue Cheese Risotto - cooking recipe

Ingredients

1 tbsp butter
1 None leek, finely sliced
1 1/2 cups arborio rice
1/2 cup dry white wine
6 cups chicken stock, heated
1 small rotisserie chicken, skin removed, flesh shredded
2 oz baby spinach leaves
1 cup crumbled blue cheese
4 oz pancetta, cooked until crisp

Preparation

Melt butter in a large saucepan on high heat. Saute leek for 4-5 mins, until tender. Stir in rice and cook for 1 min, until coated in butter.
Add wine, stirring for 1-2 mins, until liquid is absorbed. Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take 30-35 mins or until rice is tender but firm to the bite).
Add chicken and spinach and cook for 2 mins, until spinach has wilted. Remove from heat and stir in 1/2 cup of the blue cheese. Serve risotto topped with remaining blue cheese and crisp pancetta.