Chicken and Leek Risotto
Syn free - Serves 2
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
Ingredients
- 1 large leek – Chopped into small bite size pieces
- 1 large chicken breast – 200 grams chopped into bite sized pieces
- Two rashers of bacon with all visible fat removed. Cut into small pieces. Can use chorizo for added syns
- 150 grams Arborio rice
- 400 ml Vegetable Stock I use a stock pot or cube
- Small cup of frozen peas Or fresh peas if you have them
- Salt and pepper to taste. I sometimes add a fresh hot chilli finely chopped for added hit of flavour.
Instructions
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Fry the chicken pieces, bacon and leeks in Frylight for three minutes over a medium heat
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Add the Arborio Rice and fry for a further two minutes
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Throw in the frozen peas and the vegetable stock and bring to the boil. Season to taste.
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Cover and simmer gently stirring occasionally. The water will be absorbed into the rice in about 20 minutes.
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Serve with broccoli or cabbage.
Recipe Notes
Note: This is a soft and squidgy risotto recipe because of the Arborio rice. Real comfort food.
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