Lunch Recipe | Chicken and Leek Baked Risotto

Chicken and Leek Baked Risotto


Ingredients:
2 Tbsp Olive Oil
150g Leek
1-2 cloves garlic
250g Arborio rice (approx. 1 Cup)
750 ml chicken or vegetable stock
300g skinless chicken breast or thigh
130g frozen peas
etc
etc
etc


Instructions:
  • Use a large oven proof dish that has a lid. Start by heating the oil on the stove top
  • Heat the stock (this can be done on the stove top or in the microwave)
  • Add finely sliced leek and garlic sauté until softened and fragrant
  • etc
  • etc

  • For Full Instruction: mykidslickthebowl.com

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