lemon chicken risotto.

This is a favourite round at mum's house - we love lemon, we love chicken... so it's perfect really! And don't let anyone tell you that cooking risotto is difficult, because it's really not.

Ingredients (for 4 people):

• 4 chicken leg pieces

• juice of 3 lemons & zest of 2

• 1 tablespoon olive oil

• 2 finely chopped garlic cloves

• a few sprigs of rosemary, basil (or any herb of your choice!)

• 300g arborio risotto rice

• 2 chicken stock cubes in 900ml boiling water

• 1 small head of brocolli, chopped

Method:

• Preheat oven to 180º and start heating your frying pan.

• Place the chicken pieces on top of sprigs of rosemary in a roasting dish, season with salt & pepper, and add the juice of one of the lemons and 1cm depth of water. Put it in the oven for 30-40mins.

• Meanwhile, heat the oil in the frying pan & add the garlic.

• Add the rice & stir to coat with oil.

• Gradually add the stock, a little at a time, adding more as it's absorbed by the rice. Make sure you keep stirring!

• When you've used about two thirds of the stock, scatter the brocolli over the top, and pour in the remaining stock.

• Give it a good stir every now and then, and cook until the brocolli is just tender and the rice has a slight bite to it.

• Take the chicken out of the oven & remove from the dish. Pour the juices into the risotto.

• Stir in the lemon juice & zest, and some chopped herbs.

• EAT IT!

You can use chicken breast if you prefer (with skin on is best!) and you can also add a glass of white wine, or Parmesan cheese, although I prefer it without as it tastes more zingy and fresh.

As always, let me know if you try my recipe!

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