Baked Chicken & Leek Risotto

Prep time : 10 mins
Cooking time : 40 mins
Serves : 4-6

Ingredients :
60g unsalted butter
1 leek, thinly sliced
2 boneless, skinless chicken breasts, finely chopped
440g risotto rice
60ml white wine
1.25 litres salt-reduced chicken stock
35g grated parmesan cheese, plus extra, to garnish

Method:
Preheat the oven to 150'C.

Heat the butter in a 5 litre overproof dish with a lid over medium heat, add the leek and cook for 2 mins or until softened but not browned.

Add the chicken and cook, stirring for 2-3 mins or until it is golden on both sides.

Add the rice and stir so that it is well coated with butter.

Cook for 1 min.

Add the wine and stock and bring to the boil.

Cover and place in the oven and cook for 30 mins, stirring halfway through.

Remove from the oven and stir through the parmesan and thyme leaves.

Season with freshly ground black pepper.

Sprinkle with the extra thyme and parmesan and serve.

Source : Fallow, C & Kingham, K (2005) Baby & Toddler Food, Murdoch Books Pty Ltd