Food // Chicken & Leek Risotto
Lately I’ve got stuck in a rut of making the same meals so earlier this week i decided to mix it up and try a chicken risotto.
After a quick gander on the Good Food website I found relatively easy recipe. So what did I need?
- Arborio rice
- 2 chicken breasts
- Red onion
- 1 leek
- Chestnut mushrooms
- Veg stock
- Salt and pepper to flavour
- Real Vitality coconut oil
So what do you need to do?
In one pan add your rice and a medium amount of water. Add to the heat and allow the rice to begin to cook.
In a second smaller, frying pan add your chopped up veggies and chicken breast. Gently simmer in the coconut oil and allow the ingredients to brown.
I absolutely adore the Real Vitality coconut oil. I picked up a huge jar and I use it every time I’m cooking. It’s so soft and perfect for both frying and roasting. I’m an official convert!
Make a cup of veg stock and add to the frying pan after 7-10 minutes of cooking time.
Keep an eye on the rice and once the water begins to evaporate, add more water to the pan.
Once all of your ingredients are cooked, drain the rice and transfer to the frying pan. Season with salt and pepper, a dash of lemon juice if you like and serve! A stress-free dinner (if you can keep an eye on both pans!) in under 20 minutes!
*This post contains a collaborative link