Chicken, Leek and Spinach Risotto; breakfast Recipe

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Ingredients

2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
2 medium leeks, cleaned, sliced, divided 1 1/2 / 1/2
1/2 cup (4oz, 120ml) dry, white wine
2 1/4 cups (18oz, 540ml) chicken stock
1 tsp butter
1 tsp olive oil
1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated
1 chicken breast, boneless, skinless, cut into bite-size pieces
6oz (180gr) spinach, thawed if frozen, chopped, drained but not squeezed dry
1 tsp dried tarragon
2 tsp olive oil
When wine is almost absorbed add a 1/3 cup of stock, stir. (No need to stir constantly but do stir from time to time.)

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