Chicken and Cauliflower Risotto
Ingredients
- 1 Tbs. olive oil
- 1 leek sliced
- 1 ½ C. arborio rice
- 1 C. white wine
- 1 ½ C. hot chicken stock
- 3 C. cooked chicken pieces
- 2 C. cauliflower florets
- 2 Tbs. chopped fresh basil
- freshly ground black pepper
- 2 Tbs. grated parmesan cheese
Directions
Heat oil and leek. Cook until soft. Add rice and stir over medium heat for 3 minutes. Add wine and stir until absorbed. Add stock. Cover and simmer for about 10 minutes. Add chicken and cook for about 5 minutes. Add cauliflower and cook for a further 10 minutes or until rice is cooked. Add extra hot stock or water if needed. Stir through basil and pepper. Serve hot with parmesan cheese.
