Extra grated parmesan, lemon zest & cracked black pepper to serve
Place stock in a pot over medium heat and bring to a steady simmer.
Heat 1 tablespoon of butter in a large fry pan over medium heat. Add the leek and sauté until soft, about 5 minutes. Add the garlic and continue stirring for a couple minutes until fragrant. Add the rice and toss through the leek and garlic, until the grains are glistening, about 2 minutes.
Slowly start adding the stock a ladle or ½ cup at a time, stirring constantly until the liquid is absorbed. Continue this process until all the stock is used and the rice is creamy and al dente. Add a little more stock or water if needed.
While you are cooking your risotto, toss the Tegel Fresh Chicken Boneless Skinless Thighs in flour seasoned with a little salt and pepper. Add a decent glug of olive oil to a large fry pan over medium heat and cook the chicken thighs for about 5 minutes each side, until deeply golden brown and cooked through. Leave to rest before slicing across the grain.
When your risotto is ready, stir through the lemon zest & juice, parmesan, chopped baby spinach and remaining 1 tablespoon of butter.
Serve the sliced chicken thighs on top of the risotto with extra parmesan, lemon zest, and salt & pepper. Serve immediately.