- 1 leek
- A punnet of white mushrooms
- 1 lemon
- A pack of diced chicken leg
- 1 chicken stock cube
- A bag of risotto rice
- A handful of thyme
- ½ lettuce
- A chunk of Parmesan
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 850ml hot water
- Large pan
- Heatproof measuring jug
- Ovenproof dish
- Foil (optional)
- A couple of bowls
- Salad spinner or kitchen paper
- 1.
Heat your oven to 180°C/Fan 160°C/Gas 4. Trim the leek. Slice a cross into the top so you can open it out. Rinse to remove any grit. Finely slice the leek.
- 2.
Finely slice the mushrooms. Finely grate the zest from the lemon. Juice it. Fill a kettle and boil it.
- 3.
Warm 1 tbsp olive oil in a large pan. Add the diced chicken leg. Stir and fry over a medium heat for 5 mins till the chicken is golden all over.
- 4.
Add the leek and mushrooms to the pan. Season. Fry for 5 mins till the veg are soft and juicy. Pop the stock cube into a heatproof measuring jug. Pour in 850ml hot water from the kettle. Stir to mix.
- 5.
Stir the risotto rice into the pan with the lemon zest and thyme sprigs. Pour in all the stock. Gently cook and stir over a medium heat for 5 mins.
- 6.
Spoon the wet risotto into a heatproof dish. Cover with a lid or some foil. Pop in the oven. Bake for 30 mins till almost all the stock has been absorbed. Take the lid or foil off. Cook for a further 5 mins to dry it out a little.
- 7.
While the risotto cooks, tear the leaves off half the lettuce. Pop in a bowl. Whisk half the lemon juice with 1 tbsp olive oil and some seasoning to make a dressing. Pour over the lettuce. Toss to mix.
- 8.
Finely grate the Parmesan. Stir into the risotto with the remaining lemon juice. Fish out the thyme sprigs. Taste and adjust the seasoning. Serve the risotto with the dressed lettuce.