Chilli-Butter Chicken & Leek Risotto

• In a large frying pan, heat a drizzle of olive oil 
over medium-high heat.
• Cook sliced leek, garlic & herb seasoning and 
half the garlic until fragrant, 1 minute.
• Add risotto rice, stirring to combine. Add the 
water and vegetable stock powder and bring to 
the boil. Cook, stirring, until combined, 
2 minutes.
• Transfer risotto to a baking dish. Cover tightly 
with foil and bake until liquid is absorbed and 
rice is ‘al dente’, 24-28 minutes. 
TIP: ‘Al dente’ rice is cooked through but still slightly 
firm in the centre.

• While the risotto is baking, wipe out the frying 
pan, then return to medium-high heat with a 
drizzle of olive oil.
• Cook panko breadcrumbs (see ingredients) 
and remaining garlic, stirring, until golden 
brown, 3-4 minutes.
• Transfer to a bowl and season to taste with 
salt and pepper.

• When the risotto has 5 minutes remaining, return the frying pan to high heat with a drizzle of olive oil. • When oil is hot, cook chicken, a pinch of chilli flakes (if using) and half the butter, tossing, until chicken is browned, 5-6 minutes. • Remove from heat and season to taste. TIP: Chicken is cooked through when it's no longer pink inside.

• Remove risotto from oven. 
• Stir through grated Parmesan cheese, baby 
spinach leaves and remaining butter. Season 
to taste. 
TIP: If the risotto is dry, stir through a splash of 
water. 
Little cooks: Under adult supervision, help stir the 
risotto.