Lemon Chicken Risotto

Serves 4

Ingredients

1 onion finely chopped
1 litre of chicken stock
250g of Arborio Rice
2 chicken breasts, cut small
Fry Light
2 cloves of garlic (crushed)
salt and black pepper
150g Philadelphia light
2 lemons, zest and juice.
Handful of frozen peas/petit pois

Method

Place all the stock in a small saucepan and keep on a low heat.

Heat a deep frying pan and add the onion and garlic and cook until softened. Do not let them burn or get too browned. Add a little of the stock if needed to prevent from sticking.

Add the chicken, and lightly seal.

Add the Arborio rice and lemon zest, mix thoroughly with the onion, garlic and chicken.

Add 1 ladle of stock and stir continuously, making sure you scrape all the flavour from the bottom of the pan, as the stock reduces add another ladle of stock, and repeat the process. until stock is gone. When you add the last bit of the stock this is when you add the lemon juice and a handful of frozen peas.

Risotto rice should be soft but still have a slight bite to it.

Remove from heat, stir in the philadelphia and season as needed with salt and black pepper.

Serve with a green salad.