Risotto with chicken and leek

Ingredients for 3 servings:

• 1 ¼ liters chicken broth
• 60 ml wine, white, dry
• 1 tbsp olive oil
• 25 g butter
• 300 g chicken breasts, cut into 1.5 cm cubes
• 2 stalk(s) leeks, cut into rings
• 3 cloves garlic, crushed
• 350 g rice (Arborio rice)
• 2 tsp lemon juice
• 1 tsp lemon zest
• 2 tsp thyme
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Heat the stock and wine, cover, and bring to a simmer. Heat the oil and butter in a large saucepan. Add the chicken and fry for about 5 minutes. Remove from the pan. Add the leek rings and garlic to the pan and cook for 5 minutes, until lightly browned. Add the rice and stir until well coated. Pour in a ladleful (125 ml) of hot liquid and cook the rice over medium heat until the liquid is absorbed. Add more liquid and cook the rice for a further 20 minutes, stirring. Add the meat and any juices that have released into it, and cook for another 5 minutes. Remove from the heat. Stir in the lemon juice and zest, thyme, and Parmesan cheese, and season. Let stand for 2 minutes before serving.