Lemon Chicken Risotto

A recipe that can’t be made in a hurry; slow cook that chook and give the risotto some long-term love for best results. Best of all, you don't have to rely on finding onion-free, gluten-free stock!

Serves 2

2 chicken breasts, skin off

4 bay leaves

6 spring onions, green parts only

2 tsp salt

2 Tbsp garlic oil

1 cup Arborio rice, washed and dried*

1/3 cup white wine

Handful of rocket lettuce

1 lemon, zested and ½ juiced

1/3 cup parmesan, finely grated

Put 4 cups water, bay leaves, 2 spring onions and salt in a pot, cover and bring to the boil, then reduce to a simmer for 10-15 minutes. Remove from heat, gently drop chicken breasts in, then cover and let sit for 45 minutes.

After this time, check if they are cooked and if not, return to the stock for another 5-10 minutes. Heat the stock to a simmer over the stove if necessary. Once cooked, remove chicken from water and set aside.  Once cooled, cut into bite-sized pieces. Keep the stock at a low heat for the risotto.

Chop the remaining spring onions into fine slices. Heat garlic oil in a deep, heavy-based saucepan over medium heat. Add sliced spring onions and rice and cook for 2 minutes, or until rice grains appear slightly glassy.  Reduce heat to low. Add white wine and cook, stirring constantly, until almost absorbed. Add ¼ cup poaching liquid at a time to the rice and cook, always stirring, allowing the liquid to be absorbed before adding more.  Cook like this for 25-30 minutes, or until the rice is tender but firm to the bite. You should use about 2½ cups poaching liquid in total. If you run out, switch to hot water.

Add chicken, half the lemon rind, lemon juice, rocket and parmesan to the rice and stir to combine. Once the rocket has wilted and chicken is warmed through, remove from heat and serve into bowls. Season to taste.

Top with more shaved parmesan, a few rocket leaves and lemon rind.

* Wash the rice just after you’ve put the chicken on to cook, then set aside to dry before cooking.