Poachers Smoked Chicken Risotto with Lemon, Tarragon & Spinach

Place stock and 500ml and cold water in a saucepan and warm over medium heat. Heat oven to 200℃, remove the smoked chicken from its netting and when hot place the chicken cut side down on an oven tray for 15 minutes. Heat the butter and oil in a large heavy-based saucepan. Add onion and garlic – fry until soft. Add rice and combine. Add the lemon zest. Reduce heat to low and add the stock ½ cup at a time, stirring until each addition has been absorbed and the rice is tender and creamy – add a dash more water if it is still crunchy.

Stir the parmesan into the risotto, when smooth stir in the spinach and cook for 1-2 minutes until wilted. Serve risotto in a bowl, topped with the sliced smoked chicken.