Ingredients
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1 leek, trimmed, thinly sliced
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2 garlic cloves, finely chopped
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1 tablespoon olive oil
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295g (1 1/3 cups) arborio rice
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80ml (1/3 cup) white wine
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875ml (3 1/2 cups) water
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2 x 28g Massel salt reduced chicken style liquid stock
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280g smoked chicken breast, thinly sliced
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80g (1/2 cup) frozen peas
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1/2 cup fresh basil leaves, torn
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70g (1 cup) finely grated parmesan
Method
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1Combine the leek, garlic and oil in a microwave-safe bowl. Cook in microwave on high for 1 1/2 minutes. Stir in the rice and wine. Cook on high for 30 seconds.
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2Stir in the water and stock. Cook in microwave on high for 10 minutes. Stir until the stock dissolves, then stir in the chicken. Cook in microwave on high for 8 minutes.
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3Stir in the peas, basil and three-quarters of parmesan. Cover. Set aside for 3 minutes or until peas are tender. Season. Divide among bowls. Top with the remaining parmesan.
Source: taste.com.au
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