This is not one of those typical dishes where you can relax or just wait until everything is tender after sauteing the ingredients. This dish will need you to go back and forth to your kitchen to stir the pot. Well, I sort of consider it as a good exercise to tone my arm.

This recipe is great if you have some leftover fried/roasted chicken to clear. I always keep risotto rice in my pantry to prepare a dish that will help me clear away vegetables from my fridge.

Chicken Leek Mushroom Pea Risotto

Serves: 4

2 chicken breast, sliced into chunk
1 cloves of garlic, finely chopped
2 medium sized leeks, sliced
250g button mushrooms(or assorted mushroom button mushroom and portobello), roughly chopped
1/2 lemon, grated zest and juice
1/2 cup frozen peas
2 tablespoon of fresh chopped parsley
3 cups chicken stock
1 tablespoon olive oil
1 cups Arborio rice
1/4 cup parmesan cheese, grated
Salt and freshly ground black pepper

1. Season chicken with salt and pepper.
2. Heat oil in a large pan and cook the chicken until each side is browned and cooked through. Remove from the pan and set aside.
3. Add additional olive oil if needed and garlic then cook for about one minute. Add mushrooms and then after 5 minutes, add leeks. Cook until the mushrooms are soft. Remove from the pan and set aside.
4. Heat stock to a simmer in a medium sized saucepan.
5. Add rice to the pot, cook and stir for a minute. Add half of the lemon juice and cook gently with lid, stirring occasionally (every 1-2 minutes) to prevent the rice from sticking to the pan. Cook for 12-15 minutes. The texture should be creamy, like rice pudding. Add and mix in the chicken, mushrooms, leeks, peas, salt and pepper to taste. If needed, cook further until the liquid is absorbed.
6. Before serving add the remaining lemon juice, parmesan and parsley.