Lente Risotto (Spring Risotto)

Prepare the chicken stock by dissolving half a chicken stock tablet in 500 ml of boiling water, then set aside to keep warm.

Dice the boneless chicken into small, even pieces and season lightly with salt and pepper.

Trim the baby carrots and cut the celery into thin slices, then slice the young leek into rounds, separating white and light green parts; chop the parsley finely.

Heat a large heavy-bottomed pan over medium heat and add the diced chicken, stirring occasionally until lightly browned, about 4-5 minutes.

Add the brown rice to the pan with the chicken and stir constantly for 1-2 minutes to lightly toast the grains.

Pour in the warm chicken stock gradually, starting with about 100 ml, and stir frequently to encourage the rice to release its starches.

As the rice absorbs the liquid, add the baby carrots and celery, continuing to stir and add stock in small amounts every 2-3 minutes.

After about 20 minutes of cooking, add the leek to the risotto and continue stirring while adding remaining stock as needed.

Continue cooking and stirring for another 10-12 minutes until the brown rice is tender but still has a slight bite, and the risotto has a creamy consistency.

Taste and adjust seasoning with salt and pepper, then stir in the chopped fresh parsley just before serving.

Divide the spring risotto among four warmed plates and serve immediately.