CHICKEN & THYME RISOTTO

PREP + COOK TIME 45 MINUTES SERVES 4

2 x 200g chicken breast fillets 1 tablespoon teriyaki marinade 2 teaspoons finely grated orange rind 2 tablespoons olive oil

2 cloves garlic, crushed

1 medium brown onion (150g),

chopped finely

11/3 cups (260g) arborio rice

3 cups (750ml) chicken stock 2 tablespoons coarsely chopped fresh

lemon thyme, plus extra, to serve 150g baby spinach leaves

1 Combine chicken with marinade and rind in a small bowl; toss chicken to coat.

2 Heat half the oil in a large saucepan over medium heat; cook the garlic and onion, stirring, for 5 minutes or until onion softens.

Add rice and stock; bring to the boil. Reduce heat; simmer, covered, for 15 minutes, stirring halfway through cooking. Remove from heat; cover.

3 Meanwhile, heat remaining oil in a large frying pan over medium heat; cook chicken for 5 minutes each side or until cooked through. Cover; rest for 5 minutes, then slice thinly.

4 Stir thyme into risotto. Serve risotto on a bed of spinach, topped with chicken and extra thyme.