Baked Chicken and Leek Risotto

Name: Baked Chicken and Leek Risotto
Yield: Serves 4–6
Ingredients: 35 g (1¼ oz/⅓ cup) grated parmesan cheese; 60 ml (2 fl oz/¼ cup) white wine; 1.25 litres (5 cups) chicken stock; 1 leek, thinly sliced; 440 g (14 oz/2 cups) risotto rice; 2 boneless, skinless chicken breasts, cubed; 60 g (2¼ oz) butter; 2 tablespoons thyme

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Though risottos are traditionally prepared on the stove, they can also be made in the oven in a casserole dish. The result may not be quite as creamy as a stovetop risotto, but the method is much kinder on your wrists.

Ingredients

60 g (2¼ oz) butter
1 leek, thinly sliced
2</

Side dish
Main course
Gluten-free

Method

Preheat the oven to 150°C (300°F/Gas 2) and put a large casserole dish with a lid in the oven to warm.
Heat the butter in a saucepan over medium heat, add the leek and cook for 2 minutes, or until softened but not browned.
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