1 Waitoa Family Roast Homestyle Garden Herbs chicken
2 tablespoons Olivado oil
120g-150g bag baby spinach
1 onion, finely chopped
1½ cups risotto rice (arborio)
zest and juice of 1 lemon
½ cup dry white wine
1½ litres chicken stock, heated
2 cups peas (frozen)
50g freshly grated parmesan
Preheat the oven to 190°C. Cook the Family Roast chicken according to packet instructions. Remove from the oven and allow to rest for 10 minutes.
Half an hour before the chicken is cooked, heat 1 tablespoon of the oil in a wide saucepan and quickly wilt the spinach leaves. Set the spinach aside and wipe out the pan.
Add the remaining oil and half the butter to the pan, then add the onion and fry gently until soft but not coloured (around 5-10 minutes).
Add the rice and half the lemon zest, stir to coat with the oil and fry for a few minutes then add the wine and stir until all liquid has evaporated.
Add the hot chicken stock, a ladleful at a time, stirring constantly until all the liquid is absorbed before adding the next ladleful.
Keep at a rapid simmer. Continue until the rice is al dente, adding extra liquid if needed. Add the peas in the last few minutes.
Stir through the remaining butter and parmesan, add the spinach and lemon juice and season to taste. Cut up the chicken and serve with the risotto.