Chicken Leek and Mushroom Rissotto

by Barry Lewis


knob of butter
1/2 leek chopped
onion chopped
2 garlic finely chopped
2 chicken breasts
180ml wine
300g rissotto rice
5 chestnut mushrooms
100g porcini
1litre water
veg stock cube
handful of peas
shot of lemon juice
chopped bunch parsley & few sprigs of thyme
1tbsp parmesan plus more to serve

In this video recipe Barry shows you how to make a fantastically delicious yet very simple chicken leek and mushroom rissotto – rabbit costume isn’t really essential though