Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chicken, mushroom & leek risotto. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.

Chicken, mushroom & leek risotto is one of the most favored of recent trending foods in the world. It’s appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Chicken, mushroom & leek risotto is something which I have loved my whole life.

Chicken mushroom is one of my favorites dish. The mushrooms should first be deep fry to sealed its flavor before cooking. Frying also give it a smooth.

To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken, mushroom & leek risotto using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Chicken, mushroom & leek risotto:

1. Make ready 175 g risotto rice
2. Make ready 2 chicken breasts
3. Make ready 2 leeks
4. Prepare Handful mushrooms
5. Get 750 ml vegetable stock
6. Get 1/2 onion
7. Take Clove garlic
8. Prepare Handful grated Parmesan
9. Prepare 2 knobs butter

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Instructions to make Chicken, mushroom & leek risotto:

1. Make up stock and keep on low heat in a pan. Melt butter in a deep frying pan.
2. Add leeks, onion and garlic to pan. Heat for 5 or 10 minutes until softened. Don’t brown.
3. Add chicken and heat for about 5 minutes, until coloured.
4. Add rice, mix well and toast for a minute.
5. Turn heat down. Add a ladle of stock to the pan, stir well to start making the rice sticky. Once the stock has evaporated, add another ladle. Repeat until the rice has just a little bite left. (About 20 minutes)
6. When rice is ready, turn off heat. Stir in Parmesan, cover and leave for 5 minutes.
7. Meanwhile, heat up remaining butter and fry mushrooms for 5 minutes.
8. Serve risotto with mushrooms on top. Enjoy!

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