Chicken with a delicious risotto
This recipe uses red wine but will work just as well with white wine or stock.
Add wine/stock, stirring, until liquid is nearly absorbed. Add 3 cups of the mushroom broth and bring to the boil. Reduce heat to low, cover and leave to simmer for about 15 minutes, stirring often, until rice is tender and liquid is nearly all absorbed.
Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook chicken for 2-3 minutes each side, until golden brown. Transfer to prepared tray and bake for 10-12 minutes, or until cooked through. Set aside, covered with foil, to rest for at least 5minutes.
When rice is tender, remove risotto from heat and add first measure of Parmesan cheese, lemon zest and juice and spinach. Season with salt and pepper and mix well. Slice chicken breast thinly against the grain.
To serve, divide Portobello, spinach and Parmesan risotto between plates and top with slices of mustard chicken. Sprinkle over second measure of Parmesan, Italian parsley and toasted breadcrumbs (if using).
An option with this meal is to add pangrattato, or ‘’grated bread’' topping.