Spicy Chicken And Zucchini Risotto

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 2
• 2 inches fresh gingerroot
• 3/4 teaspoon dried chili
• 1 pinch salt
• pepper (to taste)
• 3 tablespoons olive oil
• 1 bay leaf
• 1 teaspoon honey
• 1/2 teaspoon ground cloves
• 2 garlic cloves
• 3/4 teaspoon paprika
• 2 chicken breasts
• 6 ounces risotto rice
• 1 chicken stock cube
• 1/2 ounce butter
• 1 dash wine (1 splash)
• 1 large zucchini
• 1/2 lime

Recipe

• 1 prepare chicken by dicing into approximately 1 inch cubes and slice zucchini into small cubes, roughly the same length as a grain of rice. rusticness is the key here though so don't worry about the odd lump here and there.
• 2 make up chicken stock with 1 pint boiling water.
• 3 start by preparing the glaze for the chicken; mix together a pinch of salt, dash of ground pepper, the spices, 1 crushed garlic clove, honey, crushed ginger root and 1 tbsp olive oil and a twist of lime. put to one side.
• 4 for the risotto, melt the butter in a large heavy pan over a medium to high flame. add remaining crushed garlic clove and add rice. coat the rice in the butter for approximately a minute and a half. keep stirring to prevent sticking.
• 5 add a splash of wine and stir for a further 15 or so seconds.
• 6 add half the chicken stock and leave to simmer on a medium flame for 3 minutes. just before adding remaining chicken stock, add diced zucchini. leave covered for 5 minutes, then keep checking to see the moistness of the rice for a further few minutes, it should be sticky and creamy, if it gets dry, add a little water. the rice should not be totally soft when served, but "al dente.".
• 7 in a separate frying pan, add a little olive oil and leave to heat. add chicken and bay leaf and cook for 30 seconds. add glaze prepared earlier and fry until cooked all the way through.
• 8 take off heat, stir chicken through and serve! wonderful with a large glass of wine.