1 tablespoon olive oil
1 cup sliced leeks
1 cup arborio rice
1 can (15 ounces) reduced-sodium chicken broth
1/2 cup white wine
1 can (10 ounces) chicken, drained
1 can (14 1/2 ounces) artichoke hearts, drained
1/2 cup freshly grated Gruyère or Swiss cheese
1/4 cup chopped, fresh or 1 tablespoon dried savory
Salt and pepper, to taste

Heat oil in a medium, non-stick saucepan over medium heat. Add leeks; cook and stir for 5 minutes, until leeks are softened. Add rice; stir, coating rice with olive oil and leeks. Pour in broth and wine. Simmer covered until stock is absorbed and rice is still just slightly firm, about 20 minutes. Gently stir in chicken, artichokes, cheese and savory. Cover; let sit for five minutes. Season to taste with salt and pepper. Serve immediately.

Servings: 4

Submitted by: Canned Food Fan / Mealtime.org