Baked Chicken and Leeks Served with Mushroom, Asparagus, and Spinach Risotto

I haven't cooked in about a week or so due to a virus. I just got back to my normal self so this is my first good meal in a few days. It took a little improvising due to limited ingredients, but the results were amazing regardless. I hope you enjoy this delicious meal =]

Ingredients

• 4 chicken quarters (I used free-range chicken)
• 1 leek
• fresh basil
• fresh tarragon
• 1 cup of arborio rice
• 1 large portabella mushroom
• 1 bunch of asparagus
• 3 cups of baby spinach
• 12 oz of white wine of choice (I ran out of wine so I used a bottle of beer instead. It works)
• 12 oz of chicken broth
• 1 small onion
• 3 cloves of garlic
• olive oil
• salt
• pepper

Instructions
For Chicken:

1. Wash chicken well and dry with paper towel. Preheat oven to 400 degrees 
2. Place chicken on a foil lined oven mold 
3. Rub with salt, pepper and olive oil
4. Slice the leek and scatter around chicken.
5. Take a good amount on tarragon and basil and place under chicken skin as well as on top of chicken
6. Baked chicken for about 15-20 mins. 
7. Once fully cooked, turn on the broil on high and allow skin to brown

For Risotto:

1. Dice the small onion and garlic cloves
2. Heat up a deep skillet or pot with a little olive oil
3. Once hot at the onions and garlic and allow them to caramelize 
4. Once lightly brown, add the cup of arborio rice
5. stir for about a minute or two and add mushrooms, followed by half of the beer or wine and half of the chicken broth.
6. Allow the liquid to absorb and add spinach and asparagus and a few leaves of basil
7. Add more broth and wine/beer to rice gradually
8. If a mushier consistency is desired, feel free to continue to add liquid. Add salt and pepper gradually to taste
9. Once desired consistency is achieved, add about two pinches of parmesan cheese. Stir and serve.

I suggest topping the risotto with some freshly grated parmesan cheese.