• 1 Tbs. olive oil
• 1/2 lb. skinless chicken thighs, diced
• 1 leek, sliced
• 1 1/2 C. Arborio rice
• 1 C. white wine
• 1 1/2 C. hot chicken stock
• 2 C. cauliflower florets
• 2 Tbs. chopped fresh basil
• Freshly ground black pepper
• 2 Tbs. grated parmesan cheese

Heat oil in a large pan. Cook chicken for 5 minutes until all flesh is white, remove from pan. Add leek to the pan, cook for about 2 minutes or until soft. Add rice, cook stirring on medium heat for about 3 minutes. Add wine, cook, stirring until absorbed. Add stock, cover, simmer for about 8 minutes. 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

From: Angelique