This chicken and leek prepared risotto formula has truly been one of my kiddo's top choices since I began making when my oldest was around 8 months old. Which implies I have now been making it for going on 3.5 yrs and it is as yet going solid.
The stove heated risotto formula is extremely adaptable so kindly don't feel that you have to stay with chicken and leek. In the notes area, I have incorporated some other blend thoughts.
Stove heated risotto is such a straightforward method to make risotto, however another no-mix strategy is to utilize your moderate cooker, I have a formula for that as well!
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Ingredients
- 2 Tbsp Olive Oil
- 150g Leek
- 1-2 cloves garlic
- 250g Arborio rice (approx. 1 Cup)
Thyme
- 750 ml chicken or vegetable stock
- 300g skinless chicken breast or thigh
- 130g frozen peas
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
- Add the arborio rice with 1 -2 10 cm stalks of fresh thyme, cook for 1-2 minutes, stirring so that the rice does not catch
- Add the heated stock
- thinly slice the chicken and add to the rice and stock
- Bring to the boil
- Cover with a lid and bake in an oven at 180 degrees celsius or 350 Fahrenheit for 20 mins
- Stir in frozen peas
- Return to the oven for 5 mins
- Serve
For More Details : bit.ly/2A1EIOE
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