Chicken & Spinach Risotto

• 400 gchicken breast, cut into 1 cm-thick slices
• 30 mlgarlic-infused oil
• 320 garborio rice
• 1,000mlhot low-FODMAP chicken stock
• 60 mldry white wine (optional) (optional)
• 20 gbutter
• 50 ggrated Parmesan
• 150 gbaby spinach
• 15 gchive green tops, chopped
• 2 gfinely grated lemon zest, optional (optional)
• Fine salt, to taste
• 1small ciabatta loaf (about 270 g), optional (optional)
• Black pepper, to taste

Method

1. 1Dry the chicken thoroughly with kitchen paper. Heat 7.5 ml of the garlic-infused oil in a wide stainless or cast iron pan over medium-high until it shimmers.
2. 2Sear half the chicken in a single layer for 3–4 minutes, turning until lightly golden, then lift out. Add another 7.5 ml oil and repeat with the remaining chicken. It will finish cooking in the risotto.
3. 3Lower the heat and add the remaining 15 ml garlic-infused oil. Tip in the arborio and stir for 1–2 minutes until the grain edges turn translucent and the rice smells faintly nutty; this is the toast that gives the risotto its depth.
4. 4Pour in the white wine, if using, and let it bubble away until almost gone, scraping any golden bits from the chicken into the rice. Now add the hot stock a ladle at a time, stirring often, waiting until each ladle is nearly absorbed before adding the next. After 18–20 minutes the rice should be creamy with a slight bite at the centre; al dente, not soft.
5. 5As the rice approaches done, stir in the baby spinach a handful at a time, letting each addition wilt into the grains so the texture stays silky and ribboned, not sodden.
6. 6Return the chicken and its juices for the final 5 minutes, stirring and adding a splash of hot water if the rice tightens. Check the thickest piece reaches 75°C for 30 seconds, cooking longer if needed. Take off the heat and beat in the butter and 45 g Parmesan until glossy and loose. Taste before adding salt.
7. 7Spoon onto warm plates. Scatter with the chopped chives and remaining 5 g Parmesan, then add the optional lemon zest if using. Serve immediately. Warm the optional ciabatta if using; omit it for a low-FODMAP serving unless you have a suitable low-FODMAP bread.

Per serving

kcal

622

protein

44g

fibre

0.9g

carbs

66g

fat

19g