Name: Baked chicken and leek risotto
Yield: 1
Ingredients: 60g butter; 1 leek, thinly sliced; 2 chicken breast fillets, cut into cubes; 400.00 gm arborio rice; 62.50 gm white wine; 1.25L chicken style liquid stock; 82.50 ml freshly grated parmesan; 40.00 ml fresh thyme leaves; Fresh thyme leaves, to garnish; Freshly grated parmesan, extra

Baked chicken and leek risotto

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Unverified member's recipe - proceed with caution.

Ingredients:

60g butter
1 leek, thinly sliced
2 chicken breast fillets, cut into cubes
400.00 gm arborio rice
62.50 gm white wine
1.25L chicken style liquid stock
82.50 ml freshly grated parmesan
40.00 ml fresh thyme leaves
Fresh thyme leaves, to garnish
Freshly grated parmesan, extra

Instructions:

Preheat your oven to 160°C and heat a 5-liter ovenproof dish with a lid inside.
In a saucepan over medium heat, melt the butter until sizzling, then sauté the leek until soft for about 2 minutes.
Cook the chicken until it turns golden, then stir in the rice until it is evenly coated with butter. Cook for an additional minute.
Combine the wine and stock, then bring to a boil. Transfer the mixture to a preheated ovenproof dish, cover, and bake for 40 minutes, stirring once halfway through.
Take out of the oven and gently mix in the Parmesan and fresh thyme leaves. Season to your liking. Garnish with additional thyme leaves and Parmesan before serving.

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