Lemon Chicken Risotto

Really enjoyed making this dish……
heat up some chicken stock in a pan and chuck in 2 chicken breasts and cook for around 10 minutes in the water. In another pan cook a chopped onion in oil for 5 minutes, add 220g risotto rice, and lemon zest. Remove chicken breast from stock and cut into chunks, then pour stock over the rice mixture and simmer for 20 mins or so. After that, add the chicken to the stock and cook for a further 10 mins topping up with 100ml of water as most of it should be absorbed. Remove from the heat and stir in some rocket and parmesan cheese shavings.
Garnish with a bit more rocket and olive oil
This was so good, and pretty light so didn’t make you feel too full and stodgy afterwards……give it a go!