Ingredients
- 1 1/2 litres chicken stock
- 25g butter
- 2 tablespoons olive oil
- 1 large brown onion, finely chopped
- 2 garlic cloves, crushed
- 3 cups arborio rice
- 2 tablespoons finely chopped fresh sage leaves
- 2 teaspoons finely grated lemon rind
- 3 x 200g chicken breast fillets
- 1 cup grated parmesan
- 100g baby spinach
Method
1. Place stock and 3 cups cold water in a large saucepan over medium heat. Cook for 10 minutes or until mixture starts to simmer. Reduce heat to low to keep hot.
2. Heat butter and half the oil in a large, heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add rice. Stir to combine. Reduce heat to low. Add 1/2 cup stock mixture to rice mixture. Cook, stirring, until stock has absorbed. Repeat with remaining stock, 1/2 cup at a time, until all liquid is absorbed and rice is tender and creamy.
3. Meanwhile, combine half the sage and lemon rind and remaining oil in a medium bowl. Add chicken. Toss to coat in oil mixture. Heat a large frying pan over medium-high heat. Cook chicken for 3 to 4 minutes each side or until cooked through. Slice thickly. Cover to keep warm.
4. Stir parmesan into risotto. Reserve half the risotto. Add spinach, remaining sage and lemon rind to remaining risotto. Cook for 1 to 2 minutes or until heated through. Season with salt and pepper. Serve risotto topped with sliced chicken.
