Preheat the oven to 190°C. In a large ovenproof pot, melt the butter and oil, add the chicken and brown well. Remove and wipe out pot. Add the oil, toss in the leeks, garlic and rosemary, and sauté until golden. Stir in the risoni, sauté for 30 seconds and add the stock. Top with the chicken, tomatoes and olives. Season well.Cover the pot with a lid or foil and bake in the oven for 35 minutes. Remove the lid or foil and bake for another 10 minutes. Serve garnished with fresh parsley.Words and image: FairladyTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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