Ingredients

• 2 litres Massel salt reduced chicken style liquid stock
• 80g butter
• 2 brown onions, finely chopped
• 4 garlic cloves, crushed
• 2 teaspoons fresh thyme leaves
• 3 cups arborio rice
• 1/2 cup dry white wine
• 1 tablespoon extra virgin olive oil
• 4 x 200g chicken breast fillets
• 1 cup frozen peas
• 2/3 cup finely grated parmesan
• 100g baby spinach
• 50g feta, crumbled
• 1 teaspoon finely grated lemon rind

Method

• Step 1 Bring stock to the boil in a covered saucepan over high heat. Reduce heat to low. Simmer until needed.
• Step 2 Melt butter in a large heavy-based saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic and thyme. Cook for 1 minute or until fragrant. Add rice. Cook, stirring, for 1 minute. Add wine. Simmer for 1 to 2 minutes or until reduced by half.
• Step 3 Add 1/2 cup hot stock to rice mixture. Cook, stirring constantly, until stock has absorbed. Repeat with remaining hot stock, 1/2 cup at a time, until liquid has absorbed and rice is tender.
• Step 4 Meanwhile, heat oil in a frying pan. Cook chicken for 7 to 8 minutes each side or until browned and cooked through. Transfer to a plate. Cover to keep warm.
• Step 5 Stir peas, parmesan and spinach into risotto. Season with salt and pepper. Set aside, covered, for 2 minutes or until peas are tender. Slice the chicken. Spoon the risotto into bowls. Top with chicken. Sprinkle with fetta and lemon rind.