In a large casserole dish, heat the oil over medium high heat. Season the chicken with salt then saute until brown. Remove the chicken from the pan and set aside.
In the same pan, cook the onion and garlic until translucent. Add rice and cook for a further 2 minutes.
Pour in the white wine and cook until the liquid has almost evaporated, then add the chicken stock.
Arrange the chicken back into the pan with the lemon slices.
Bake for 30 minutes uncovered or until rice and chicken is cooked through.
Arrange blanched broccolini and basil on top of the risotto.
Sprinkle with parmesan cheese,basil infused oil and some freshly squeezed lemon juice to serve. Devour!
