Many people are intimidated by the idea of risotto, but really it's just a lot of stirring and timing. Try this simple recipe and impress your friends and family.

Ingredients

* 1 Tbs. olive oil
* 1/2 lb. skinless chicken thighs, diced
* 1 leek, sliced
* 1 1/2 C. Arborio rice
* 1 C. white wine
* 1 1/2 C. hot chicken stock
* 2 C. cauliflower florets
* 2 Tbs. chopped fresh basil
* Freshly ground black pepper
* 2 Tbs. grated parmesan cheese

Directions

Heat oil in a large pan. Cook chicken for 5 minutes until all flesh is white, remove from pan. Add leek to the pan, cook for about 2 minutes or until soft. Add rice, cook stirring on medium heat for about 3 minutes. Add wine, cook, stirring until absorbed. Add stock, cover, simmer for about 8 minutes. Add chicken, cook for a further 6 minutes. Add cauliflower, cook for a further 5 minutes, stirring occasionally or until rice is cooked.

Add extra hot stock or water if necessary. Stir through basil and pepper. Serve hot risotto with parmesan cheese.

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