Poachers Smoked Chicken Risotto with Lemon, Tarragon & Spinach

Serves 4

Ingredients

3 x Poachers smoked chicken with tarragon and lemon

2 litres chicken stock

25g butter

2 tsp olive oil

1 large brown onion chopped

2 garlic cloves crushed

3 cups arborio rice

2 tsp finely grated lemon rind

1 cup grated parmesan

100g baby spinach

Method

Place stock and 500ml and cold water in a saucepan and warm over medium heat. Heat oven to 200℃, remove the smoked chicken from its netting and when hot place the chicken cut side down on an oven tray for 15 minutes. Heat the butter and oil in a large heavy-based saucepan. Add onion and garlic – fry until soft. Add rice and combine. Add the lemon zest. Reduce heat to low and add the stock ½ cup at a time, stirring until each addition has been absorbed and the rice is tender and creamy – add a dash more water if it is still crunchy.

Stir the parmesan into the risotto, when smooth stir in the spinach and cook for 1-2 minutes until wilted. Serve risotto in a bowl, topped with the sliced smoked chicken.

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