Chicken and lemon risotto

Step 1

Bring stock to the boil in a covered saucepan over high heat. Reduce heat to low. Simmer until needed.

Step 2

Melt butter in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic and thyme. Cook for 1 minute or until fragrant. Add rice. Cook, stirring, for 1 minute. Add wine. Simmer for 1 to 2 minutes or until reduced by half.

Step 3

Add 1/2 cup hot stock to rice mixture. Cook, stirring constantly, until stock has absorbed. Repeat with remaining hot stock, 1/2 cup at a time, until liquid has absorbed and rice is tender.

Step 4

Meanwhile, heat oil in a frying pan. Cook chicken for 7 to 8 minutes each side or until browned and cooked through. Transfer to a plate. Cover to keep warm.

Step 5

Stir peas, parmesan and spinach into risotto. Season with salt and pepper. Set aside, covered, for 2 minutes or until peas are tender. Slice the chicken. Spoon the risotto into bowls. Top with chicken. Sprinkle with fetta and lemon rind.