Caramelised Onion Risotto with Succulent Chicken

Peel and quarter the brown onions. Peel and crush the garlic. Shave the zucchini into ribbons and dice the chicken thigh. Zest and juice the lemon. In a small bowl coat the brown onions with olive oil, red wine vinegar, and salt and pepper. Place on a baking tray and bake on the top shelf of the oven for 25 minutes or until golden brown.

Meanwhile, dissolve the vegetable stock into a saucepan of the boiling water and leave aside on a low heat. Heat the butter and some oil in a deep pan over a medium-high heat. Add the garlic and the chicken and cook for about 5-7 minutes or until the chicken is slightly browned. Stir through the arborio rice for 1 minute to lightly toast.

Add a ladle of stock to the rice and stir until the liquid absorbs. Repeat this process. When you have nearly used up all of the stock, add the zucchini and cook until the zucchini is tender and the rice is creamy but still has bite to it. You may not have to use up all of the stock to achieve your desired result. Season well with salt and pepper and stir in the lemon zest and parmesan.

Serve topped with the caramelised onions and a squeeze of lemon juice.

Did you know? Rice is a member of the grass family. Arborio is particularly special due its high amount of starch - making it creamy without any cream!