12/01/2026
🤩Recipe of the Week 🤩
🍲Chicken and leek baked risotto🍲
Some nights, you don’t want to spend hours in the kitchen… Step forward our low-effort risotto. It’s baked rather than simmered on the hob, so there’s hardly any stirring. And you only use one pan, which means minimal washing-up!
🤩Ingredients🤩
⭐️Low-calorie cooking spray
⭐️2 large leeks, finely sliced
⭐️500g courgettes, coarsely grated
⭐️2 garlic cloves, crushed
⭐️250g dried risotto rice
⭐️700ml hot chicken stock
⭐️4 skinless and boneless chicken breasts, cut into chunks
⭐️3 tbsp fat-free natural Greek yogurt
Juice of 1 lemon
⭐️Small pack fresh basil, leaves picked
🤩Method 🤩
⭐️Preheat your oven to 200°C/fan 180°C/gas 6.
⭐️Spray a wide flameproof non-stick casserole dish with low-calorie cooking spray and place over a medium heat. Add the leeks and courgettes, and fry for 5-6 minutes, stirring often, or until they have softened. Add the garlic and cook for a further 2 minutes. Add the rice and cook for 2-3 minutes, or until the rice starts to look translucent.
⭐️Increase the heat and add the stock, stirring everything together. Bring to a simmer, add the chicken and season lightly. Bring back to a simmer, stir, cover and transfer to the oven to bake for 10 minutes.
⭐️Remove the risotto from the oven, give it another stir and return to the oven, uncovered, for a final 15 minutes, or until the rice is tender and almost all of the stock has been absorbed. Remove from the oven, stir through the yogurt, lemon juice to taste, and the basil. Top with a twist of freshly ground black pepper and serve hot xx
FREE
50 minutes
Serves 4
