Hi Cookie1

I made this tonight for my Italian Stallion husband and it got his tick of approval.... even though I used gluten free flour!!! I used the Jamie Oliver Pepperonata Sauce and it was divine!! Its the first time I've ever made gnocchi too so it took a while but I won't be too scared to try it again! Any tips you might have would be wonderful!!! :-)

Thanks!!

Name of Recipe: Chicken and Leek Risotto
Number of People: 5-6

Ingredients:

150 g parmesan
50 g EVOO
2 leeks finely sliced and rinsed
2 tsp garlic paste
1-2 tsp Spencers mixed herbs (thyme, sage and marjoram)
70 g white wine
390 arborio rice
1100 g water
2 tbls veg stock concentrate
500 g chicken tenders diced into 1 cm cubes

Preparation:

Pulverise parmesan 10 seconds speed 9 set aside
Place leeks EVOO and garlic into bowl and saute 4 minutes at 100'c speed 2
Add rice and wine and saute 2 minutes at 100'c speed 2
Add stock, water herbs and chicken and cook 16 minutes 100'c reverse speed 1-2

Place in thermoserver, mix through parmesan and serve straight away :-)

Photos: Didnt get a chance and also wouldn't have the foggiest on how to post on here :-)

Tips/Hints: I used chicken tenders as the meat just falls apart and is distributed evenly through the risotto... but maybe all chicken does that in the thermo? *shrugs*

My family didn't just gobble this up, they obliterated it! (Thats a good thing! Ha) 

I made this based on the Pumpkin and Spinach Risotto recipe that was posted by... *scratches head* Brazen??? I think?? Anyway this is the first time I've posted a recipe and I've been using all of your lovely recipes for well over a year now so I thought it was time to pay it forward!?!? :-) I hope I haven't completely fudged this?

Oh My Goodness...

This soup was delicious! You could even make a double batch I suspect? Yummm!!!