Lemon Chicken Risotto

Best served with a crisp salad, garlic bread and a glass of white wine.

1. 1

   1. Cook the chicken in a pan with the frylight for 5 minutes until browned. Set aside.
   
   2. Place one third of the chicken stock in a saucepan with the risotto rice and bring it to the boil. Simmer until virtually all of the stock has been absorbed, then add half of the remaining stock, stirring occasionally.
   
   3. When the stock has been absorbed by the rice, add the lemon zest and juice. Add the remaining stock and the cooked chicken.
   
   4. Continue cooking until almost all the stock has gone and the rice is cooked. Stir in the grated Parmesan, season with ground black pepper and serve.