Chicken Lemon and Thyme Risotto

Chicken Lemon and Thyme Risotto

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.