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Chicken Lemon and Thyme Risotto
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Ingredients:
2 chicken breasts, skinless and cut into small stir-fry
pieces
350g easy cook risotto rice
1L chicken stock
15g butter
2 leeks, trimmed and sliced
15ml olive oil
Sea salt and freshly ground black pepper
15ml fresh thyme, chopped or 7.5ml dried thyme
Grated zest and juice of half a lemon
25g grated Parmesan cheese
Method:
Put the rice and stock in a large saucepan and bring to
the boil. Cook uncovered, stirring frequently, for about 15 minutes or until
the stock has been absorbed and the risotto has a thick, soupy consistency.
While the rice is cooking, melt the butter in a non-stick
frying pan. Add the leeks and cook for 5 minutes until tender then remove to a
plate and set aside.
Pour the olive oil into the frying pan, season the
chicken with salt and pepper and fry over medium-high heat for 5-6 minutes or
until cooked through and golden brown.
When the rice is ready, stir in the thyme, lemon zest and
juice. Mix in the leeks and chicken, followed by the Parmesan cheese. Check the
seasoning before serving the risotto in warmed bowls.
