Method
- Preheat the oven to 160˚C. Heat half the oil in a large, flame-proof, oven-proof pot with lid over medium-high heat.
- Cook the chicken for 2 minutes or until browned but not cooked through. Transfer to a plate and set aside.
- Heat the remaining oil in the same pan over medium heat. Cook the leek and garlic, stirring, for 3–4 minutes, until softened. Add the mushrooms and cook for a further 1 minute.
- Add the rice and cook, stirring, for 1–2 minutes, until the rice is glossy. Add the stock, reserved chicken and 1L (4 cups) water and stir to combine. Bring to the boil, then cover with lid and place in the oven.
- Bake for 25–30 minutes, until the liquid is absorbed and the rice is al dente.
- Remove from the oven, stir through half the parmesan and lightly season with salt and pepper. Stir through the spinach until wilted.
- Divide among bowls and sprinkle with parmesan to serve.
Serving tip
Serve with lemon wedges.
Variations
Use a variety of mushrooms such as button, cup or portobello.
Cooking tips
To prepare the leek, slice the leek in half lengthwise and chop off dark green ends (you can keep these for homemade stocks)! Thinly slice the white and light green parts. Put the sliced leek in a colander and rinse under cool running water to remove any dirt.
If you don’t have a flame-proof, oven-proof pot with a lid, simply use a frying pan for the first part, then transfer to a casserole dish with lid for the second part of cooking.
Money-saving tips
Dissolve stock cubes into boiling water to make the stock instead of using liquid stock.
Storage tip
TO REFRIGERATE: Store risotto in a reusable container for up to 2 days. Reheat in the microwave until heated through to serve.
TO FREEZE: Store risotto, as above, for up to 3 months. Thaw in the refrigerator overnight and reheat as above to serve.
Nutrition tips
If you place mushrooms out in the midday sun, gill side up, for just 15-minutes, the vitamin D levels in the mushroom will naturally increase.
