Chicken, Pea and Spinach Risotto

Nutrition per serve

Ingredients

• 1pcs onion
• 2clov garlic
• 300g free-range chicken breast fillet
• 1pcs chicken-style stock cubes
• 5g Tuscan seasoning
• 150g arborio rice
• 150g peas
• 1bunch parsley
• 100g baby spinach leaves
• 50g feta
• 30ml olive oil
• 30ml boiling water
• 20g butter

Method

1. Step 1 — Prep ingredients
   Finely chop the onion. Crush or finely chop the garlic. Put the chicken flat on a board, put your hand on top and halve horizontally into fillets. Crumble the stock cubes into a small saucepan, add 625ml (2½ cups) water and bring to the boil.
2. Step 2 — Start risotto
   Heat 1 tbs olive oil in a medium saucepan over medium heat. Cook the onion, garlic and Tuscan seasoning, stirring, for 3 mins or until softened. Add the rice and cook, stirring, for 30 secs or until the grains are well coated.
3. Step 3 — Cook risotto
   Stir the hot stock into the rice and reserve the pan. Reduce the heat to low and cook the risotto, covered, for 15 mins or until the rice is almost tender. Uncover and cook, stirring regularly, for a further 5 mins or until most of the liquid is absorbed.
4. Step 4 — Cook chicken
   Meanwhile, heat 1 tbs olive oil in a medium frypan over medium-high heat. Season the chicken with salt and pepper and cook for 2-4 mins each side until golden and cooked through. Remove from the pan and rest for 3 mins. Slice the chicken.
5. Step 5 — Mash peas
   While the chicken is cooking, fill the reserved pan half-full with water and bring to the boil. Add the peas, return to the boil and cook for 2 mins or until tender. Drain, then return to the pan. Coarsely mash the peas, then add 2 tbs boiling water, season with salt and pepper and stir to combine.
6. Step 6 — Finish risotto
   Pick the parsley leaves, discarding the stems. Stir the pea mash, spinach and 20g butter into the risotto and cook, stirring, for 2 mins or until the spinach is wilted. Taste, then season with salt and pepper. Divide the risotto and chicken among bowls and drizzle with the chicken resting juices. Crumble over the feta and scatter with the parsley to serve.

Allergens

Milk, Sulphites