Chicken, Spinach and Lemon Risotto

(Serves 2)


  • 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


  • 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