Chicken Mushroom and Leek Risotto

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

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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