Trying to guess what we were having for this cooking class was difficult. The host for this evening isn’t known for being adventurous. Most vegetables are normally off the list and fruits too.
That’s why we were all pleasantly surprised finding out we were making a risotto, with both leek and lemon. This is one of the reasons these cooking classes are so good (like the Daring Bakers Challenges I do). It forces us to try dishes we never thought of making plus finally making those that we have wanted to make for a while and never got around to it.
This risotto is very flavoursome, easy to prepare and heats up well for lunch. So this will go on the list of easy risottos to make.
Chicken and Leek Risotto
(I will update the recipe source when I get a chance to ask the host)
Serves: 4
2 tablespoons olive oil
600g chicken breast, roughly chopped
2 leeks, sliced
1 tablespoon lemon zest
2 cups arborio/carnaroli rice
5 cups chicken stock
1 1/2 cups peas
2 tablespoons lemon juice
1/2 cup parmesan, finely grated
2 tablespoons mint, chopped
salt and cracked pepper, to taste
Preheat oven to 200C (180C fan forced oven).
Heat oil in frying pan over high heat, add chicken and cook until well browned. Remove chicken, set aside.
Put leeks and lemon zest into pan, cook until leeks soften.
Place leeks rice and stock in baking dish, cover tightly with foil and bake for 20 minutes.
Add chicken pieces and peas, re-cover and bake for a further 20 minutes.
Risotto will still be liquid – add lemon juice, mint, parmean, salt and pepper, stir well for 2 minutes to thicken risotto. Serve immediately.
