Ingredients

The following ingredients have 6 Servings
  • 15ml (1 tbsp) vegetable oil
  • 500g (1lb) mini chicken breast fillets
  • 15ml (1 tbsp) butter
  • 500g (1lb) leeks, washed and chopped
  • 500g (1lb) arborio rice
  • 250ml (1 cup) white wine
  • 5ml (1 tbsp) fresh or dried thyme
  • 1.25ℓ (5 cups) chicken stock
  • 1 lemon, zest and juice
  • 60g (2oz) hard cheese, grated

Instruction

  • Heat the oil in a large casserole.
  • Brown the chicken on all sides, then remove from the heat.
  • Melt the butter in the same casserole and gently fry the leeks for 5 minutes or until softened.
  • Stir in the rice and increase the heat.
  • Pour in the wine and let the mixture bubble while stirring.
  • Add the thyme, 250ml (1 cup) of stock, the browned chicken and its juices and lower the heat to a slow simmer.
  • Stir continuously for 15 minutes, while adding splashes of stock until you run out.
  • Stir in the lemon zest and juice and continue cooking for 5 more minutes or until the rice and chicken are cooked.
  • Serve immediately with the grated cheese on the side.