Chicken risotto recipe

This chicken risotto recipe is an easy 30-minute meal of creamy rice garnished with zesty lemon and rocket.

Good

% Daily Values based on a 2,000 calorie diet

Step 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.

Step 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.

Step 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.

Step 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.

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