Creamy Chicken, Pork & Leek Risotto

Custom Recipe: Before cooking pork mince and leek, cook chicken, tossing, until browned and cooked through, 4-6 minutes. Transfer to a bowl. Continue with step.

• Add arborio rice, garlic paste (see ingredients) and garlic & herb seasoning to the pork and cook, stirring, until fragrant, 1 minute. • Remove from heat then add chicken-style stock powder and the boiling water (2 1/4 cups for 2 people / 4 1/2 cups for 4 people). Season with salt and pepper. Stir to combine.

• Transfer risotto mixture 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.

Custom Recipe: Stir cooked chicken through the risotto.