Ingredients

60g butter
1 leek thinly sliced
2 chicken breast fillets cut into 2cm cubes
2 cups SunRice arborico rice
60ml white wine
5 cups chicken stock
1/3 cup freshly grated parmesan cheese
2 tblspn thyme leaves
Extra freshly grated parmesan cheese

Instructions

• Preheat oven to 150°C.
• Place a 5 litre ovenproof dish with a lid in the oven to warm.
• Heat the butter in a saucepan over medium heat, add the leek and cook for 2 minutes, or until soft.
• Add the chicken and cook, stirring for 2-3 minutes or until it colours.
• Add the rice and stir so that it is well covered with butter. Cook for 1 minute.
• Add the stock and wine and bring to the boil. Pour the mixture into the warm ovenproof dish and cover. Place in the oven and cook for 30 minutes, stirring half way through.
• Remove from the oven and stir through the parmesan and thyme leaves. Season to taste.
• Sprinkle with extra thyme leaves and extra parmesan and serve.