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

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</

Main course
Side dish
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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