Ingredients
Method
1.Bring stock and water to the boil in a medium saucepan on high. Add juice and rind. Reduce heat. Cover and keep hot.
2.Melt butter in a large saucepan on medium. Sauté onion for 2-3 minutes until tender. Add rice. Cook, stirring, 1 minute.
3.Add hot stock to rice, 1 cup at a time, stirring, until all liquid is absorbed and rice is tender, about 20 minutes. (Only add next cup of stock to rice once previous liquid has been fully absorbed.)
4.Meanwhile, heat oil in a medium frying pan on high. Cook chicken for 3-4 minutes until cooked through.
5.Remove pan from heat. Stir tomatoes, parmesan and chives through. Season to taste.
6.Stir chicken mixture through risotto. Serve remaining risotto topped with extra parmesan. Serve with rocket salad, if desired.
Woman's Day
