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Favoreats LLC

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Chicken and Leek Baked Risotto

Stacey Kemeys
  • 33 minutes
  • Serves 4 to 6

INGREDIENTS

300 g

Chicken breast or thigh, skinless

1 clove

Garlic

150 g

Leek

130 g

Peas, frozen

1

Thyme

750 milliliters

Chicken or vegetable stock

250 g

Arborio rice

2 tbsp

Olive oil