Saffron risotto with lemon chicken
Ingredients
- 225 g (8oz) onion
- grated zest and juice of 1 lemon
- small handful of fresh parsley
- 25 g (1oz) blanched almonds
- 15 mL dried thyme
- 1 clv 1 garlic clove
- 75 mL (3 fl oz) olive oil
- salt and ground black pepper
- 4 chicken breast fillet with skin
- 50 g (2oz) butter
- small pinch of saffron
- 225 g (8oz) risotto rice
- 125 g (4oz) white wine
- 150 mL (5 fl oz (¼ pint)) hot chicken or vegetable stock
- 50 g (2oz) parmesan
- fresh thyme sprigs to garnish
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