Oven-baked chicken and mushroom risotto

Ingredients
* 1/4 cup olive oil
* 1 leek, halved, washed, thinly sliced
* 2 garlic cloves, crushed
* 200g button mushrooms, sliced
* 2 cups arborio rice
* 4 cups chicken stock
* 2 large chicken breast fillets, trimmed
* 1 lemon, rind finely grated
* 2 tablespoons tarragon leaves, chopped

Method
1. Preheat oven to 180°C. Heat 2 tablespoons oil in a saucepan over medium heat. Add leek, garlic and mushroom. Cook for 3 minutes or until soft. Stir in rice and cook for 1 minute. Add stock and bring to the boil. Transfer to an ovenproof dish. Cover and bake for 20 minutes or until stock is almost absorbed.
2. Meanwhile, heat remaining oil in a frying pan over medium heat. Season chicken with salt and pepper. Cook for 4 minutes each side or until just cooked through. Transfer to a plate. Cover and stand for 5 minutes. Slice thinly across the grain.
3. Stir chicken, lemon rind and tarragon into risotto. Cover and stand for 5 minutes. Season with pepper. Serve.