Ingredients:

2 cups arborio rice
1.5L Chicken stock
300ml light cream
200g button mushrooms. -sliced
1 bunch of asparagus – cut into 1cm pieces
1 leek – white part, sliced
100g salted butter
4 cloves of garlic – crushed
400g chicken tenderloins, small cubes
1/2 bunch fresh parsley
100g lemon thyme
olive oil, s&p

Method:

• It is best to use a deep french oven pot of you do not have one use a sauté pan and then transfer into a lasagne tray. Pre heat oven to 180C fan forced. 
• Place pot on medium low heat with a good glug of olive oil and butter. Add leek and sauté till softened. Add garlic and stir for a minute until fragrant.
• Turn heat up to medium high and add chicken, stir fo a few minutes to gain some colour. Add mushrooms and stir for a couple of minutes. Fold through rice, fresh herbs, stock, season with s&p.
• If using a sauté pan, transfer to lasagne tray, if using a french oven, pop lid on pot & Bake for 1hour and serve.

Did you make this recipe? 

I love seeing what you cook! Tag me on Instagram @rossanos.casa