Spicy Cajun Chicken Stovetop Risotto

Cut each chicken thigh into 2cm chunks.

Heat a drizzle of oil in a large saucepan on medium-high heat.

Once hot, add the leek and diced chicken. Season with salt and pepper.

Fry until the leek has softened and chicken is golden brown on the outside, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken. It's cooked when no longer pink in the middle.

Add the garlic, Cajun spice mix (add less if you'd prefer things milder) and a pinch of lemon zest to the chicken and cook for 1 min.

Stir in the risotto rice and cook until the edges of the rice are translucent, 1-2 mins.

Pour in a third of the stock and stir to combine. Bring to the boil and simmer until absorbed, then repeat with the remaining stock, a third at a time. Stir occasionally.

The total cooking time should take 20-25 mins and your risotto is done when the rice is ‘al dente’ - cooked through but with a tiny bit of firmness left in the middle.

Once the risotto is cooked, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Remove from the heat, then stir in the hard Italian style cheese and butter (see pantry for amount). 

Stir until well combined, then squeeze in some lemon juice. 

Taste the risotto and add more salt, pepper or lemon juice if needed.