Goat's Cheese, Chicken Breast and Slow Roasted Tomato Risotto

Pour the water for the stock (see pantry for amount) into a medium saucepan on high heat. Stir in the veg stock paste.

Bring to the boil, then reduce the heat to the lowest setting to keep the stock warm.

When the oven is hot, roast the tomato parcel on the bottom shelf until softened, 15-20 mins.

Meanwhile, heat a drizzle of oil in a large, wide-bottomed saucepan on medium heat. 

Once hot, add the diced chicken, garlic and sun-dried tomato paste and cook for 1 min. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. 

Add the risotto rice, then stir and cook until the edges of the rice are translucent, 1-2 mins.

Stir a ladle of your stock into the rice pan.

When the stock has been absorbed by the rice, stir in another ladle of stock.

Keep the pan on medium heat and continue stirring in stock, letting it absorb each time. The cooking time should take 20-25 mins and your risotto is done when your rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, zest and halve the lemon (see ingredients for amount).

Squeeze the juice from half the lemon into a small bowl. Stir in the olive oil for the dressing (see pantry for amount), then season with salt, pepper and a pinch of sugar (if you have any).

Mix together, then taste and add more lemon juice, seasoning and sugar if needed.

Just before serving, add the rocket to the dressing and toss to coat.