Tarragon Chicken Risotto

Steps

1. Prep risotto Finely dice onion. Heat first measure of chicken stock in a medium pot until nearly simmering. Alternatively, heat in the microwave.
2. Begin risotto Melt butter in a large, heavy-based pot (with a lid) on medium heat. Cook onion and garlic until soft, about 4 minutes, stirring often. Add rice and continue cooking, while stirring, for a further 1 minute. Stir in second measure of stock (or wine) and cook until it is nearly all absorbed, about 2 minutes.
3. Stir warmed stock through rice, cover and reduce to low heat. Cook for 15-20 minutes, stirring occasionally, until rice is tender. There may be a little liquid left, as rice cools it will absorb this. If the grains are still a little firm after cook time is up, add about ¼ cup more water and continue cooking another 1-5 minutes. While rice is cooking, roughly chop spinach and set aside.
4. Cook chicken When risotto has about 15 minutes cook time remaining, pat chicken dry and toss with tarragon spices and salt. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook chicken for about 6 minutes each side (depending on thickness), or until cooked through. Set aside, covered, to rest for 3 minutes, then shred using 2 forks.
5. Finish risotto When rice is ready, stir through peas for about 30 seconds until bright green and tender, then stir through spinach, lemon zest and juice, salt and Parmesan cheese. Season to taste with salt and lots of freshly ground black pepper. Dice tomato 1cm.
6. To serve Spoon risotto onto plates. Top with shredded chicken, scatter with tomatoes and plenty of cracked black pepper.