Greek Prasorizo- Greek leek risotto with ovenroasted chicken and potatoes

Leek

I love it, I use it with rice, salads, greek leek pie, soups and in the oven.  I had some rice in the fridge so I knew what I needed to cook in order to use my rice and since I had Leek, I made risotto.

Recipe feeds 7 non greek people lol, because you know, greek portions are BIG in my family.

For the risotto you would need

• 2 small leek
• 100 gr heavy cream
• 3 cups cooked white rice
• 2tbs olive oil
• 3 tbs tomato juice
• water til rice is cooked through
• 2 bay leaves
• salt / pepper

Now, on my risotto, I already added cooked rice, but wasnt quite done yet so I cooked it with the leek until it was the consistency I wanted. Its a challenge wth risotto, you really have to watch it like a baby and pamper it. So just keep adding half cups water until you get the consistency you like, some people like the risotto with a bite. I like mine cooked through.

You can eat both dishes by themselves, I just happen to have the risotto and added the chicken for some meat.

Enjoy, XO

Katy

add the olive oil and start sautee the leek

add the cream

add the tomato

cook leek for 5 minutes

add your rice, cooked or not cooked

cover rice with water and let it cook on medium heat

turn down the heat and let it simmer

Ovenroasted chicken and potatoes

•  4 medium red onions
• 7  frozen chicken breast
• 10 medium potatoes
• 1 clove garlic
• half can tomatoes
• salt / pepper
• 1 tbs dried oregano
• 1 cup water
• 2tbs olive oil

my kitchen island filled with food

cube 4 medium onions

in a bowl add potatoes, onions, tomatoes

add salt, pepper and organo. add the water , olive oil and mix well.

add the frozen chicken and bake in preheated oven in 400 degrees for 40 min or until potatoes fall off the fork

weather was extra great today and I could take some really cool bright pictures. Aaaaaaaaaa the sun……gotta love him