18 - Chicken & Lemon Risotto

Ingredients

Risotto recipes have a reputation for being difficult, but this one with chicken and lemon couldn't be easier. Simply throw the ingredients in a pan, simmer and stir. A garnish of parmesan and rocket finishes it off nicely. See? Simple.
 

• 900ml (30fl oz) chicken stock
• 2 skinless chicken breasts
• 2tbsp vegetable oil
• 1 onion, finely chopped
• 220g (7oz) risotto rice
• Rind of 1 lemon, grated
• 75g (2½oz) parmesan, freshly grated
• 50g (1¾oz) rocket, shredded
• Extra virgin olive oil, to drizzle

Method

1. Bring the stock to the boil in a large saucepan. Add the chicken and simmer for 7-8 mins. Remove the chicken breasts to a plate and cut into bite-size pieces. Keep the stock on the heat.
2. Meanwhile, heat the oil in a big saucepan. Add the onion and cook on a moderate heat for 5 mins. Stir in the rice and lemon rind, then add the stock and bring back to the boil.
3. Reduce the heat, cover the risotto and simmer for 15 mins, stirring occasionally. Add the chicken pieces and cook for a further 5-10 mins, adding a little extra stock or water if it starts to dry out. Taste the rice - it should be soft but still retain a little bite.
4. When it's cooked, remove the risotto from the heat and stir in the parmesan and rocket. Season to taste and serve with a drizzle of extra virgin olive oil.