Baked Chicken And Leek Risotto

*Disclaimer: This recipe is a fanatic recipe. It has not been tested by the taste.com.au team.

The ingredient of Baked Chicken And Leek Risotto

• 60g butter
• 1 leek thinly sliced
• 2 chicken breast fillets cut into cubes
• 2 cups arborio rice
• 1 4 cup white wine
• 1 25l massel chicken style liquid buildup
• 1 3 cup freshly grated parmesan
• 2 tbsp fresh thyme leaves
• open thyme leaves to gild
• freshly grated parmesan further

The Instruction of baked chicken and leek risotto

• preheat oven to slow 160c and place a 5 litre ovenproof dish in the manner of a lid in the oven to warm
• heat the butter in a saucepan greater than medium heat go to the leek and cook for 2 minutes or until soft
• go to chicken and cook stirring for 2 3 minutes or until it colours increase be credited with the rice and disconcert whisk so that it is without difficulty coated when butter cook for 1 minute
• mount up the wine and buildup and bring to the boil pour the union into the warm ovenproof dish and cover place in oven and cook for 40 minutes stirring halfway through
• cut off surgically remove from oven and disconcert whisk through the parmesan and thyme leaves season to taste sprinkle considering new thyme leaves and other parmesan and serve

Nutritions of Baked Chicken And Leek Risotto

calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: n a
calories: https schema org
calories: nutritioninformation