Baked Chicken and Leek Risotto

Preparation info
  • Serves


    • Difficulty


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.


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


  1. Preheat the oven to 150°C (300°F/Gas 2) and put a large casserole dish with a lid in the oven to warm.
  2. 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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