Chicken and spinach risotto

A flavourful risotto with chicken, spinach and some yogurt to add some tang. This is a simple and elegant dish which is tasty and also easy to prepare. Serves 4.

INGREDIENTS

1 teaspoon vegetable oil

4 chicken thighs

1 medium onion, chopped

Salt

2 cloves garlic, finely chopped

360ml risotto rice

850ml chicken stock

60ml white wine

500g spinach (frozen, chopped)

120ml yogurt

Freshly ground pepper

Baby tomatoes and tomato juice

METHOD

1) Set a sauté pan over a medium-high heat. Add the oil and brown the chicken thighs on all sides. Remove the thighs and set aside.

2) Add the onion and salt to the pan and cook until soft and translucent.

3) Add most of the garlic, retaining 1 teaspoon. Cook for a minute or two. Add the rice, cook until translucent.

4) In a separate pan, bring the chicken stock to a simmer.

5) Return the chicken thighs to the pan with the rice and onions. Slowly add the hot chicken stock, stirring frequently.

6) Add the white wine. Simmer over a low to medium heat until the rice is done. Stir frequently, also turning the thighs.

7) Remove the chicken. Stir in the chopped spinach and remaining, raw garlic. Cook for another 5-10 minutes until the spinach is done. Bone and cut up the chicken.

8) Stir in the yogurt and then return the chicken pieces to the pan, heat up for a few minutes. Season the risotto with salt and freshly ground pepper.

9) Serve with a baby tomato and tomato juice for colour.