Grilled Chicken and Mushroom Risotto with Rocket

Steps

1. Pat chicken dry, cut into steaks and season. To do this, place your hand flat on top of chicken breast and use a knife to slice through horizontally to make two thin steaks. Set aside and heat a drizzle of oil in a large fry-pan on medium-high heat.
2. Cook onions for 3-4 minutes, until browned. Add mushrooms and cook a further 3-4 minutes, until softened and browned. Add garlic, salt, thyme and rice to pan and cook for 3-4 minutes, stirring regularly, until rice has toasted slightly. Add wine to pan (if using) and simmer, until evaporated.
3. Add stock to pan, reduce heat to low-medium and simmer for 4-5 minutes, until stock has absorbed. Add boiling water in ½ cup measures, simmering until absorbed before adding next measure of water. Stir once or twice, but not too often. Repeat until rice is tender, this should take 12-16 minutes.
4. When rice has almost cooked, stir through peas and cook for 1-2 minutes, until bright green and tender. While risotto cooks, heat a drizzle of oil in a large fry-pan (preferably griddle pan) on high heat and cook chicken for 2-3 minutes each side, until golden and cooked through. Set aside to rest for 2-3 minutes.
5. Remove risotto from heat and stir through first measure of Parmesan and butter until creamy. Season to taste. When ready to serve, toss rocket, balsamic vinegar and a drizzle of olive oil together in a medium bowl and season to taste.
6. To serve, divide mushroom risotto between plates, top with grilled chicken and scatter with rocket and Parmesan.