MCB Chicken Risotto

Heat a splash of oil in a large saucepan over medium-high heat. When the oil is hot, add the chicken thigh pieces. Brown on all sides, turning every couple of minutes or so. This will take around 3-5 mins. When  the chicken is browned, stir in the onion and cook until softened, another 3-4 mins.

When the onion has softened, stir in the garlic and cook for a minute. Next, pour in the arborio rice and stir to coat in the garlicky oil. Reduce the heat to medium, add a ladleful of the stock and stir. Once the rice has absorbed the stock, add another ladleful and repeat. 

Continue adding ladleful's of stock, stirring regularly until it has all been absorbed by the rice. This should take 20-25 mins. TOP TIP: Let the rice absorb each addition of stock before adding the next. In between stints of stirring, make the courgette salad (see step 5).

Top and tail the courgette and pull a vegetable peeler lengthways along the courgette to make ribbons (see picture). Pick the basil leaves from their stalks. Roughly the leaves and finely chop the stalks. Pop the courgette ribbons into a bowl and season with salt and pepper. Add a squeeze of lemon juice and a drizzle of olive oil. Keep to one side.