1 medium onion, finely chopped
1 large garlic clove, crushed
1 large leek
Small handful of broad beans
300g risotto rice
Small wine glass of white wine
1 litre good quality vegetable stock
Small handful of fresh tarragon
Salt and pepper
2 chicken breast fillets
Put a large frying pan on a high heat and add a good glug of olive oil.
Once the oil is really hot, add the crushed garlic and onion and immediately reduce the heat slightly.
Sweat the onions and garlic until tender and then add the leeks. Continue to cook on a medium heat until the leeks have wilted and the onion has begun to take on a little colour.
Add a little more olive oil and turn the heat back up. Throw in the risotto rice and stir for about 1-2 minutes until the rice begins to fry. Add the white wine and reduce in order to boil off the alcohol.
Turn the heat back down to a simmer and add your first big ladle of vegetable stock.
Continue to add a ladleful of stock at a time, stirring in between until the liquid has been absorbed by the rice.
In the meantime, chop the chicken breasts into fairly large pieces and fry on a high heat in a separate frying pan with a little olive oil until just browned on both sides. Remove from the heat.
After the rice has been simmering for about 20 minutes, and the chicken and continue to add more stock. The chicken should now begin to poach in the vegetable stock.
At this point, check the rice- if it's done it should be plump but still with a little bite. A few minutes before the rice is down, add in the diced courgette and broad beans along with some freshly chopped tarragon and the juice of 1 lemon.
Season the risotto well with salt and pepper.
Once cooked, remove from the heat and immediately stir in a large knob of butter and a small handful of grated parmesan.
Serve immediately with extra parmesan if desired.