Ingredients:
1 onions, finely chopped
1 teaspoon minced garlic
1 tablespoon olive oil
1 1/2 cups arborio rice
1 cup dry white wine
6 cups chicken stock
1 lemons, juice and rind of
100 g fresh spinach leaves
sea salt, to taste
cracked black pepper, to taste
freshly grated parmesan cheese, to taste
extra fresh lemon rind ( to garnish)
fresh coriander leaves ( to garnish)
1 skinless chicken breasts
1 teaspoon ground cumin
1 teaspoon dried coriander
1 teaspoon minced garlic
1 teaspoon minced chili
1 tablespoon fresh coriander leaves, chopped
1 teaspoon olive oil
Directions:
Combine the cumin, coriander, chilli, garlic, fresh coriander leaves and oil.
Add the chicken and marinate for as long as possible.
Grill until chicken is cooked through.
Keep warm.
If you prefer you can cut the chicken into small pieces before you marinate it.
To make the risotto bring the chicken stock to a simmer.
Keep hot on a low gas.
Saute onion and garlic in olive oil.
Add rice and stir until mixture is coated in oil.
Add more oil if necessary.
Add wine and stir until absorbed.
Add half of the lemon juice and stir until absorbed.
Add chicken stock, one ladle at a time and stir until all liquid is absorbed.
If rice is still too chewy add some diluted stock, one ladle at a time, until rice is tender.
Place spinach leaves in a colander and blanch with boiling water.
Drain and transfer to a bowl.
Stir through remaining lemon juice and finely chopped lemon rind.
Stir spinach mix through risotto.
Season to taste with sea salt and cracked black pepper.
Slice cooked chicken into small strips and stir through risotto.
Serve topped with more cracked black pepper, lemon rind, fresh coriander leaves and parmesan cheese.
Servings: 2
Time preparation: 20 min.
Time total: 60 min.