Recipe Chicken and leek baked risotto
- Recipe by Brid Brady, Slimming World
Word from the chef:
Some nights you don't want to spend hours in the kitchen. Step forward our low effort risotto. It's baked rather than simmered on the hob, so there's hardly any stirring. And you only use one pan, so you keep washing up to a minimum.
Ingredients
Low-calorie cooking spray
Two large leeks, finely sliced
500g courgettes, coarsely grated
Two garlic cloves, crushed
250g dried risotto rice
700ml chicken stock
Four skinless and boneless chicken breasts, sliced into 2cm chunks
3tbsp fat-free natural Greek yogurt
Juice of one lemon
25g fresh basil, leaves picked
Method
1. Preheat your oven to 200°C/fan 180°C/gas 6. Spray a wide, lidded, flameproof casserole dish with low-calorie cooking spray and place over a medium heat. Add the leeks and courgettes, and fry for 5-6 minutes, stirring often, or until they have softened. Add the garlic and cook for a further 2 minutes. Add the rice and cook for 2-3 minutes, or until the rice starts to look translucent.
2. Increase the heat and add the stock, stirring everything together. Bring to a simmer, add the chicken and season. Bring back to a good simmer, stir, cover and transfer to the oven to bake for 10 minutes.
3. Remove the risotto from the oven, give it another stir and return to the oven uncovered for a final 15 minutes, or until the rice is tender and almost all of the stock has been absorbed. Remove from the oven, stir through the yogurt, lemon juice to taste, and the basil.
Top with a twist of black pepper and serve.
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