Chicken, leek & mushroom risotto
Serves 2 Cost per serve $6.70 Time to make 20 min diabetes friendly
1 tablespoon olive oil 200g chicken breast fillet, cut into 2cm pieces 1 small leek, finely sliced 200g Swiss brown or button mushrooms, sliced ½ cup reduced-salt chicken stock 1 x 250g pouch low-GI microwavable white rice, heated ¹⁄³ cup chopped fresh herbs, such as chives and parsley 60g baby spinach ¼ cup light thickened cream 2 tablespoons grated parmesan
1 Heat the olive oil in a deep non-stick frying pan over a medium heat. Cook the chicken for 2–3 minutes, or until browned. Remove from pan and set aside. 2 Add leek and mushroom to the pan; cook for 2–3 minutes. Combine the chicken stock with ½ cup of water. 3 Add cooked rice and half of the stock mixture; stir over medium heat until rice absorbs the liquid. Return the chicken and any juices to the pan. Add remaining stock mixture and continue to cook the risotto until the liquid is absorbed. 4 Stir through the herbs, baby spinach, cream and parmesan. Season risotto with cracked black pepper and serve immediately. Cook’s tip Vary the vegetables to use whatever you have on hand.