(Serves 2)
Ingredients
- 1 small onion
- 1 clove garlic
- 200g risotto rice
- 1 litre chicken stock
- 1/2 small glass of wine
- 1 chicken breast diced, or the equivalent
- 4 lumps frozen spinach
- 50g grated parmesan
- 1/2 lemon
- 1 tablespoon of creme fresh
Method
- Finely dice the onion, add to a pan with a glug of sunflower oil
- Cook gently until soft
- Finely chop and add the garlic
- Add the risotto rice, coat with the oil and let cook for 2 minute
- Add the wine, boil this for 1/2 minutes
- Add the stock one ladleful at a time allowing the rice to almost soak it up completely before adding the next.
- Do this until the rice just has a small amount of bite left in it
- Add the frozen spinach cubes and chicken
- Add 2 ladlefuls of stock and let this reduce again
- Add the Parmesan (holding back just a little for garnish)
- Stir and then turn off the heat
- Add the lemon zest, a squeeze of lemon and the spoonful of creme fresh
- Stir and season to taste
- Serve straight away with a sprinkle of parmesan and a twist of black pepper
