Comfort food

Chicken, Mushroom & Leek Risotto

When I needed soft comfort food & with low temperatures, this is a favourite with a chilled glass of chardonnay.

SERVES 4
Ingredients

•  2 tablespoons butter
• 500g fresh mushrooms, sliced
• 1 BBQ chicken chopped into small pieces,

( you can cook up a couple of chicken breasts & then chopped them up)

• 5 1/2 cups chicken stock (heated)
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• 1 large chopped leek
• 4 garlic cloves, crushed
• 1 cup of grated parmesan cheese
• 2 tablespoons of chopped fresh parsley
• oil
• salt & pepper to taste

Method

1. Roughly chop all ingredients (I’m a rustic cook)

2 In a large pot, heat oil and add mushrooms, leek and garlic, cook through until cooked and reduced

3. Remove from pot.
4. Using the same pot, add butter melt and  add the rice and stir until the rice turns opaque - about two minutes.
5. Add the wine to the rice and stir frequently until the wine has been absorbed into the rice.

6. Add 1/2 cup of the heated chicken stock and stir frequently until absorbed. The rice and broth should bubble gently.

7. Continue to cook the rice, adding chicken stock 1/2 cup at a time and allowing the rice to absorb it before adding the next 1/2 cup.
8. Cook rice this way until tender which should take about 25-30 minutes.
9. Just before the last batch of stock has been absorbed into the rice, add the chicken, leek and mushroom mixture back into the pot.
Stir through.

10. Add 1/2 cup of grated parmesan cheese, the parsley and the cream and stir through.

11. Remove from heat when all the remaining stock has been absorbed and the risotto mix is a thick creamy consistency.
12. Serve immediately with a little parmesan

Perfect for someone who needs soft tasty food like me today .

Kim