SERVES 4
PREPARATION 10 MINS
COOKING 20 MINS
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
1. Bring the stock to the boil in a large saucepan. Add the chicken and simmer for 7-8 minutes. 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 minutes. 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 minutes, stirring occasionally. Add the chicken pieces and cook for a further 5-10 minutes, 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.
TIP
You can use ready-cooked chicken, or pieces
left over from a roast.
AND TO DRINK
A bold Italian, such as Inycon Chardonnay 2003,
Bianco di Sicilia (Somerfield or Waitrose, £3.99).