Chicken, Lemon And Tomato Risotto - cooking recipe

Ingredients

4 cups vegetable stock
1 tbsp grated lemon peel
1/4 cup lemon juice
4 tbsp (1/2 stick) butter
2 None onions, finely chopped
3 cups Arborio rice
1 tbsp olive oil
14 oz boneless skinless chicken breasts, chopped
9 oz cherry tomatoes, halved
1 cup shaved Parmesan cheese, plus additional to serve
2 tbsp finely chopped chives

Preparation

Bring stock and 3 cups water to a boil in a medium saucepan on high heat. Add lemon peel and juice. Reduce heat to low. Cover and keep hot.
Melt butter in a large saucepan on medium heat. Saute onion for 2-3 mins until tender. Add rice and cook, stirring, 1 min.
Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 35 mins or until rice is tender but firm to the bite).
Meanwhile, heat oil in a large skillet on high heat. Cook chicken for 3-4 mins until cooked through. Remove pan from heat. Stir in tomatoes, Parmesan cheese and chives. Season to taste. Stir into risotto. Serve with additional Parmesan cheese.