Chicken Mushroom and Leek Risotto

Chicken Mushroom and Leek Risotto Bring together th richness of leeks with boldness from the mushrooms generously flavored with freshly grated Parmesan cheese

Chicken Mushroom and Leek Risotto

2 medium sized chopped leaks with bottom and top removed
4oz mixed mushrooms or criminal in chopped
1 green chille
6 cups home made chicken broth
1 Cup arborio rice
1 oz butter
1 tbs olive oil
1 cooked chicken breast shredded
1 Cup fresh grated Parmesan cheese
2 cloves garlic crushed into paste

In a saucepan bring chicken broth to heat. The secret to good risotto is adding hot broth to keep the temperature up.

Wash the grit out of the leeks

In a large frying pan heat olive oil and butter to medium heat – add leeks. Heat until they start to break down. Add the chilli and garlic

Add rice and cook till we’ll coated for about 5 mins

Add tomatoes and cook till the tomatoes have totally broken down (except paremesan)

Add remaining ingredients (except chicken broth)

Once mixed add 1 cup at a time to the risotto until the rice has broken down and is creamy

Add Parmesan cheese and serve

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