Chicken Risotto

Instructions:

• Step 1.

  Begin by heating the vegetable stock to a low simmer (covered, to limit evaporation).

• Step 2.

  Warm 1 tablespoon of olive oil over medium heat in a wide skillet. Add the leeks and cook for 2 minutes, or until translucent.

• Step 3.

  Add the rice and 1 tablespoon of olive oil. Stir to coat the grains and toast them lightly.

• Step 4.

  When the grains have a nutty aroma, add white wine and cook until mostly absorbed.

• Step 5.

  Add the miso paste and stir to combine.

• Step 6.

  Add 1 cup of hot vegetable stock and the crushed garlic cloves.

• Step 7.

  Agitate the pan (do not stir too much at first - this breaks the grains).

• Step 8.

  When reduced almost completely, add 1 cup of stock and agitate until reduced. Repeat 2 more times and add the artichoke hearts and chicken with the final cup of stock.

• Step 9.

  Cook until the rice is al dente and you're able to "draw" in the risotto with a wooden spoon. You will likely use most, if not all, of the vegetable stock.

• Step 10.

  Remove from heat and stir in butter (or olive oil), parmesan (or feta), parsley, lemon juice, and lemon zest. Taste and adjust flavors (salt, pepper, lemon, parsley, and/or miso) as desired.

• Step 11.

  Garnish with extra cheese, parsley, and red pepper flakes (optional). Serve immediately with toasted bread.