GB
Chief Eating Officer
Baked Chicken and Leek Risotto
½ tablespoon oil
½ leek, sliced thin
1 chicken breast, cubed
1 cup short grain rice
1/8 cup white wine
2 ½ cups chicken stock
1/3 cup grated parmesan
1 tablespoon fresh thyme
Preheat oven to 300 and put a casserole dish with lid in oven to warm. Heat oil in saucepan over med heat. Add leeks and cook till soft.
Add chicken and cook, stirring for 2-3 min or until it gets some color. Add rice and stir to coat well. Cook another minute.
Add wine and stock and bring to boil. Pour into casserole dish and cover. Cook in oven for 30 minutes, stirring halfway thru. Remove from oven and stir in parmesan cheese and thyme.
½ tablespoon oil
½ leek, sliced thin
1 chicken breast, cubed
1 cup short grain rice
1/8 cup white wine
2 ½ cups chicken stock
1/3 cup grated parmesan
1 tablespoon fresh thyme
Preheat oven to 300 and put a casserole dish with lid in oven to warm. Heat oil in saucepan over med heat. Add leeks and cook till soft.
Add chicken and cook, stirring for 2-3 min or until it gets some color. Add rice and stir to coat well. Cook another minute.
Add wine and stock and bring to boil. Pour into casserole dish and cover. Cook in oven for 30 minutes, stirring halfway thru. Remove from oven and stir in parmesan cheese and thyme.
