2 courgettes, halved lengthways then cut into half-moon shapes
4 skinless chicken breast fillets, cut into small cubes
300g risotto rice
50g diced pancetta
2 leeks, sliced
2 garlic cloves, crushed
900ml chicken stock, hot
125ml dry white wine
2 tablespoons olive oil
200g frozen peas
Shredded fresh basil, to garnish
Cook the ingredients.
Heat the oil in a large frying pan over a medium heat and cook the pancetta for 2 minutes until it is sizzling and starting to color. Add the chicken pieces and cook for a further 2 minutes. Add the leeks, garlic and the courgettes and fry stirring continuously for 3 – 5 minutes until the courgettes soften.
Cook the risotto.
Stir in the risotto rice and pour in the wine. Increase the heat and simmer stirring continuously until the wine has evaporated. Reduce the heat and add the stock a ladleful at a time stirring frequently. When there are just 2 ladles of stock left, stir in the peas. Continue adding the stock slowly stirring all the time until the risotto is creamy and moist. Season to taste.
Serve sprinkled with fresh basil.