Spanish Chicken Risotto with Romesco Sauce & Feta Cheese

Steps

1. Bring a full kettle to the boil.
2. Combine risotto stock spices and boiling water measure in a heat-proof bowl and cover. Prep onion and courgette and set aside separately.
3. Heat oil in a large pot (with a lid) on medium-high heat. Add onion and cook for about 3 minutes, until softened. Add rice cook for 1 minute, stirring constantly.
4. Add stock, canned tomatoes and salt to pot, stir well and bring to a simmer. Reduce heat to low-medium, cover, and gently simmer for 18-20 minutes, stirring occasionally, until rice is tender and liquid has absorbed. Add more water, if risotto becomes too dry.
5. Pat chicken dry, slice 2cm and toss in a medium bowl with Spanish spices. Season with salt and pepper. Heat oil in a large fry-pan on medium-high heat. Cook chicken for 5-7 minutes, or until cooked through. Turn to ensure even cooking. Set aside covered to keep warm.
6. Fold courgette and spinach through risotto and season to taste with salt and pepper. Prep feta.
7. Risotto topped with chicken, romesco sauce and feta.