Ingredients (serves 4)

• 6 cups chicken stock
• 40g butter
• 500g chicken thigh fillets, trimmed, cubed
• 1 medium leek, trimmed, halved, washed, sliced
• 2 cups arborio rice
• 1/2 cup sun-dried tomatoes, thinly sliced
• 150g baby spinach

Directions

1. Place stock in a saucepan. Bring to the boil over high heat. Reduce heat to low. Simmer until required.
2. Meanwhile, melt half the butter in a large, heavy-based saucepan over medium heat. Cook chicken, stirring occasionally, for 5 to 6 minutes or until browned and cooked through. Transfer to a plate. Cover with foil.
3. Melt remaining butter in saucepan over medium-high heat. Add leek. Cook, stirring, for 5 minutes or until soft. Add rice. Cook, stirring, for 1 minute. Add 1 ladle stock to rice. Cook, stirring with a wooden spoon, until liquid is absorbed. Repeat with remaining stock, 1 ladle at a time.
4. Add chicken to rice mixture. Cook, stirring, for 2 minutes or until heated through. Add tomato and spinach. Cook, stirring, for 1 minute or until spinach has wilted.
5. Serve.