Spicy Cajun Chicken Breast Stovetop Risotto

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

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

Fry until 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 and Cajun spice mix (add less if you'd prefer things milder) to the chicken and cook for 1 min, then 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.

Meanwhile, heat the olive oil for the crumb (see pantry for amount) in a medium frying pan on medium-high heat.

Season with salt and pepper and fry, stirring frequently, until lightly toasted, 3-4 mins. TIP: Watch it like a hawk as they can burn easily. Once cooked, transfer the toasted crumbs to a bowl and set aside.

Once toasted, stir in the lemon zest and transfer to a bowl.