Leek and chicken risotto

Name: Leek and chicken risotto | Asda Good Living
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 1 Asda Vegetable Stock Cube; 2 tbsp olive oil; 2 leeks, trimmed and sliced; 385g pack chicken mini fillets, cut into bite-sized pieces; 350g Asda Arborio Risotto Rice; 250g frozen peas; 250g chestnut mushrooms, sliced; 2 tsp thyme, leaves only; 40g Parmesan, grated

This creamy risotto is easy to make and tastes fabulous

By Asda Good Living,21st September 2015

(78 votes)

Cook: 45 Mins

Serves: 4

Price: £1.95 per serving

Nutritional Information

Each 457g serving contains

Energy
2587kj
618kcal

31%

Fat
13g

Med
18%

Saturates
4.2g

Med
21%

Sugars
4.1g

Low
5%

Salt
1.1g

Med
19%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
566kj/135kcal

Ingredients

1 Asda Vegetable Stock Cube

2 tbsp olive oil

2 leeks, trimmed and sliced

385g pack chicken mini fillets, cut into bite-sized pieces

350g Asda Arborio Risotto Rice

250g frozen peas

250g chestnut mushrooms, sliced

2 tsp thyme, leaves only

40g Parmesan, grated

Method

Dissolve the stock cube in a pan with 1 litre boiling water, keep warm over a low heat.

Heat the oil in another saucepan, add the leeks and stir to coat. Cover and fry gently for 5 minutes.

Add the chicken and stir over a medium heat until it changes colour. Stir in the rice and add a ladleful of stock. Cook until the stock is almost absorbed. Continue to cook on a low heat for 10 minutes, adding the stock a ladleful at a time and waiting for each addition to be almost absorbed before adding the next, stirring slowly all the time.

Stir in the peas, mushrooms and thyme. Heat until simmering again and continue to cook, adding one ladleful of stock at a time, for 10-15 minutes or until the rice is tender. Serve with Parmesan.