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Chicken, Leek & Lemon Risotto

Risotto cooked low and slow the traditional way with a selection of herbs, braised leek, lemon, garlic, Chicken stock, peas broad beans and fresh herbs. Finished with a squeeze of fresh lemon some Parmigiano-Reggiano and olive oil. A delightful dinner the whole family will love.

ContainsMilk

Sizes

Dietaries

Gluten free

Ingredients

Chicken stock, Chicken breast, Stock (GF), Arborio rice, Leek, Green peas, Roman beans, Lemon, Onion, Vegetable oil, White wine, Butter (Milk), Shaved parmesan (Milk), Parmesan (Milk), Garlic, Thyme, Mint, Tarragon, Parsley, Salt, Pepper, Bay leaves

CONTAINS: Milk.

Preparation and storage notes

Risotto: Remove lemon wedge. Spoon risotto contents into a pot, add the chicken stock and gently bring to a simmer. Keep stirring until hot and ready to serve.
Chicken: Cut chicken out of cry vac bag. Heat in 180C oven until warm – or heat in microwave
STORAGE: keep in fridge

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