Lemon Chicken Risotto

Ingredients

·         700 ml chicken stock

·         250 g risotto rice

·         Low-fat cooking spray

·         4 medium boneless chicken breasts, cubed

·         Juice of one lemon

·         2 tablespoons grated  zest

·         60 g parmesan cheese, grated

·         Freshly ground black pepper

Preparation

1.       Place half the stock in a pan with the risotto rice and bring to boil. Simmer, stirring occasionally, until the stock has been absorbed.

2.       Spray a non-stick frying pan with cooking spray and fry the chicken for 4-5 minutes until golden brown. Transfer to plate and set aside.

3.       When stock has been absorbed, add the lemon juice and zest to the rice.

4.       Add the remaining stock and the chicken.

5.       Simmer gently until nearly all the stock is absorbed and the rice is tender.

6.       Stir in the grated cheese, season with black pepper and serve.

Serves 4

Engela