risotto with leeks, mushrooms, and chicken

Let's cut right to the chase:


2 c arborio rice
2 medium leek trunks, chopped finely
3 T olive oil, about
2 plum tomatoes, chopped
1 4oz can chopped mushrooms (or fresh mushrooms)
1 5oz can white chicken, drained
1/4 c Marsala wine
1 veggie broth cube, or equivalent
freshly ground black pepper to taste
1 T butter
1/2 c parmesan cheese


  1. Sauté leeks in oil, add tomatoes, cook 5 minutes, add chicken and mushrooms, 2 more minutes, stir in rice, add Marsala, let evaporate, start adding boiling water, broth cube. Continue usual risotto 20 minute water absorption phase.
  2. Finish by removing from heat and adding the butter and freshly grated black pepper and parmesan cheese.
  3. Serve.


  1. This was a quick improvisation [yikes! canned chicken? where did that come from?] but tasted pretty good. So we did not want to forget it.
lkmshcrs.htm: 2-aug-2001 [what, ME cook? © 1984 dr bob enterprises]