SW recipe: Chicken and leek baked risotto

Serves 4
Ready in 40 minutes


Low-calorie cooking spray

2 large leeks, finely sliced

500g courgettes, coarsely grated

2 garlic cloves, crushed

250g dried risotto rice

700ml chicken stock

4 skinless and boneless chicken breasts, sliced into 2cm chunks

3 tbsp fat-free natural Greek yogurt

Juice of 1 lemon

25g fresh basil, leaves picked


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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