Ingredients
Directions
- 1
Fried off onion, garlic, leek until soft, added butter & arborio.
- 2
Heated chicken stock and added a parmesan rind.
- 3
Ladled in stock gradually to risotto, stirring continually on a low heat.
- 4
Blitz together a few handfuls blanched spinach, olive oil, parmesan, lemon juice, mint, salt.
- 5
Added spinach mix to risotto, stirred through & finished with butter and parmesan.
- 6
Thinly sliced chicken breast, coated first in flour, egg wash, then crumb: I use a mixture of cornflake crumb & panko, parmesan, lemon rind, salt, parley.
- 7
Fry until crisp in a neutral oil & serve atop risotto.
