Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

Instructions

Heat the oil in a large, heavy-based saucepan. Add the chicken and saut? for about 5 minutes, stirring occasionally, until well browned. Add the carrot and leek and cook for another 2 minutes.

Spoon the balsamic vinegar into the pan. Allow it to bubble up, then add the Sacla' Mushroom & White Wine sauce for risotto, rice, water and stock cube.

Bring to the boil and simmer for about 15 minutes, stirring occasionally, until most of the liquid has been absorbed and the rice has a creamy texture.

Remove from the heat, stir in the Grana Padano and butter and serve on warmed plates, garnished with sprigs of fresh herbs.