Chicken and Saffron Risotto

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Bring chicken broth, water and saffron to the boil in a medium pot. As soon as it boils, remove from heat and set aside to keep warm. Finely dice onion and broccoli and thinly slice spinach, reserving a few leaves for garnishing. Grate courgette.
2. Pat chicken dry, season and coat in spiced chicken blend. Heat a drizzle of oil in a large fry-pan on medium heat. Cook chicken for 1-2 minutes each side. Transfer to prepared tray and roast in oven for 5-6 minutes, or until cooked through. Reserve pan. Set aside to rest, covered to keep warm.
3. Return reserved pan to medium heat with a little more oil and first measure of butter. Cook onion and garlic for 1-2 minutes, until soft. Add rice and salt and stir. Add wine/water and cook for 1-2 minutes, until evaporated.
4. Add ¾ cup of broth mixture and reduce heat to lowmedium. Cook for 3-4 minutes, stirring often until liquid has almost absorbed. Continue with remaining broth, ¾ cup every 3-4 minutes, for a total of 14-15 minutes, or until rice is tender and has porridge like consistency.
5. When risotto has 3 minutes cook time remaining, add broccoli to pan and cook, stirring, until bright green. When risotto is cooked, stir through spinach, courgette, lemon juice, second measure of butter and Parmesan. Season to taste and stir through any chicken resting juices. Thinly slice chicken.
6. To serve, spoon risotto into bowls and top with chicken. Sprinkle over reserved baby spinach leaves, finely grated Parmesan and finish with a drizzle of olive oil and freshly cracked pepper.