Creamy chicken risotto

Method:

1. Bring the water to the boil with the stock cubes.
2. In a separate pot heat the oil and gently cook the onion until soft.
3. Add the chicken and garlic and continue to cook until chicken is cooked through and broken to small pieces.
4. Increase the heat and add the rice, continue to cook for 2 minutes.
5. Add the stock one cup at a time to the rice, stirring often, wait until most of the stock has been absorbed before adding the next cup.
6. Continue to add the stock until the rice is cooked through and has a thick consistency.
7. You may need to use a little more or a little less stock to get the desired thickness.
8. Add the spinach and heat through.
9. Add the lemon zest and juice and stir through.
10. Remove from heat and serve topped with grated cheese.

Tips:

• Use approximately 4 cups fresh silver beet (roughly chopped) or spinach instead of frozen spinach.
• For a richer flavour top with a couple of tablespoons of grated parmesan cheese.
• Add fresh herbs like parsley or basil when serving.