Chicken, roast pepper & spinach risotto

A risotto, when done right, can be tasty, hearty and moreish.

Serves 2
4 chicken thighs in small strips *see poached chicken thighs in techniques*
500ml chicken stock
1 onion finely diced
250g arborio rice
Small glass of white wine
1 red pepper
50g spinach chopped
2 tbsp grated Grana Padano

Put the stock in a pan and bring to a simmer. Saute the onion in olive oil and a touch of butter. When it's browning slightly, add the rice.  Turn it in the oil and lightly saute for a couple of minutes. then add the white wine. Mix this into the rice and start adding the stock. Add a ladel full at a time, stir the rice occasionally until the stock is soaked in. Keep adding and stirring until the rice puffs up.

While the rice is cooking. Pre-heat the grill. Halve and de-seed the peppers and place under the grill, skin side up. When the skin starts to blister, turn over. Grill for another minute until they start to dry. Put half the red pepper and half the spinach into a blender with a ladel of stock. Blitz to a puree.

As the rice starts to soften, add the pepper puree. Stir this in, the same way as the rest of the stock, this allows the flavours to develop into the rice and gives it a great colour. Then add the chicken and rest of the roasted pepper and spinach. Keep stirring and a little stock until  it becomes al dente, the starch starts leaking from the rice to become creamy and the chicken is warm. Stir the Grana Padano in and serve. A fruity Pinot Grigio or Kiwi sauvignon blanc will match well with the sweetness of the peppers.