Chicken and Cauliflower Risotto

Preparation: 10 minutes

Cooking: 30 minutes

Serves 4

1 tblspn olive oil

1 leek, finely sliced

1 cups Arborio rice

1 cup white wine

1 cups hot chicken stock

3 cups cooked chicken pieces

2 cups cauliflower florets

2 tblspn chopped fresh basil

Freshly ground black pepper

2 tblspn grated Parmesan cheese


Heat oil in a large saucepan. Add leek. Cook for about 2 minutes or until soft. Add rice. Cook, stirring on medium heat for 3 minutes. Combine wine and hot stock together and gradually add to rice, stirring until absorbed. Simmer for about 8 minutes, stirring occasionally. Add chicken. Cook for a further 6 minutes. Add cauliflower. Cook for a further 5 minutes, stirring occasionally, or until rice is cooked. Add extra hot stock or water if necessary. Stir through basil and pepper. Serve hot risotto with Parmesan cheese.