Baked Risotto with Chicken, Leeks, and Lemon - SavvyMom

Name: Baked Risotto with Chicken, Leeks, and Lemon - SavvyMom
Ingredients: 8 bone-in, skin-on chicken thighs (excess skin and fat removed), at room temperature; Kosher salt; Freshly ground black pepper; 1 teaspoon (5 mL) olive oil; 2 leeks (about 1 inch/2 cm in diameter each), root ends and dark green tops removed, sliced in half lengthwise and then cut crosswise in ½-inch (1 cm) thick pieces (about 2 cups/ 500 mL); 1 cup (250 mL) arborio rice; ¼ cup (60 mL) dry white wine; 1 small lemon, scrubbed and thinly sliced; 2 cups (500 mL) Whole Chicken Broth (page 48) or low-sodium store- bought chicken broth; For serving (optional) Freshly grated Parmesan cheese & Finely chopped fresh chives

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The leeks and lemon lighten this delicious dish and if you want to boost the vegetable content you add a cup or two of frozen peas to the rice before baking it.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.savvymom.ca.

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Ingredients

8 bone-in, skin-on chicken thighs (excess skin and fat removed), at room temperature
Kosher salt
Freshly ground black pepper
1 teaspoon (5 mL) olive oil
2 leeks (about 1 inch/2 cm in diameter each), root ends and dark green tops removed, sliced in half lengthwise and then cut crosswise in ½-inch (1 cm) thick pieces (about 2 cups/ 500 mL)
1 cup (250 mL) arborio rice
¼ cup (60 mL) dry white wine
1 small lemon, scrubbed and thinly sliced
2 cups (500 mL) Whole Chicken Broth (page 48) or low-sodium store- bought chicken broth
For serving (optional) Freshly grated Parmesan cheese & Finely chopped fresh chives