Risotto chicken, leek and mushroom
Get two chicken breast, my favourites are from M&S . Cut the chicken in tin slice. Shop one leek and cook in hot water for 10-12′. While the leek is cooking, fry the chicken on both sides, while frying, chop one pack of mushroom. Add the mushrooms onto the chicken pan, then add the leek, add one cup of risotto rice, add some hot water or chicken broth, just enough to cover the rice, cover and let it cook at medium temperature, turn it few times, add hot water, add white wine and rosemary. It’s ready after 30-40′. Served with rocket salad, sprinkle parmeggiani.