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Chicken, Leek, Mushroom Baked Risotto Recipe

Chicken, leek, mushroom baked risotto Recipe
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Cooking Time : 30 minutes
Serving : 4
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Prepare the ingredients before making Chicken, leek, mushroom baked risotto in your home. Then, follow these steps below to serve Chicken, leek, mushroom baked risotto for your family or friends.

Ingredients: Chicken, leek, mushroom baked risotto

  • 1 chicken thigh
  • 1 onion, chopped
  • 1 leek sliced thinly
  • 1 handful of mushroom
  • 1 garlic clove crushed
  • 1 handful of frozen peas
  • 1 tbsp finely chopped fresh rosemary
  • chilli flakes (optional)
  • 7 oz arborio rice
  • 2 tbsp tomato paste
  • 1 tbsp olive oil
  • salt
  • pepper
  • 600 ml hot water
  • 1 chicken stock cube
  • grated cheese as much or little as want

How to Make Chicken, leek, mushroom baked risotto

If you have prepared the ingredients needed, now time to start cooking. There are 6 steps you must follow to make Chicken, leek, mushroom baked risotto in your home by yourself.

    Step 1
  • Preheat oven 180c and get a ovenproof dish. Any size will do.
  • Step 2
  • In frying pan heat oil then cook leeks and onion until soft but not fried.
  • Step 3
  • Add chicken and cook until most of the pink has gone. Don't worry if not fully cooked as will go in the oven as well.
  • Step 4
  • Add garlic, rosemary, chilli (if wanted) mushrooms and frozen peas. Cook for a further 3 mins. Then add salt and pepper to taste
  • Step 5
  • Add the rice and partly cook, making sure to coat it all. Mix the stock cube and tomato paste in the hot water (you can use homemade chicken stock I just find the stock cube easier.) Just make sure the tomato paste is fully mixed in. Pour over the rice mixing everything together
  • Step 6
  • Transfer into the oven dish, cover and place into the oven for 40 mins or until the rice is cooked. Once cooked mix in grated cheese if want.
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