Chicken, Lemon And Tomato Risotto

• 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

1. 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.
2. Melt butter in a large saucepan on medium heat. Saute onion for 2-3 mins until tender. Add rice and cook, stirring, 1 min.
3. 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).
4. 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.

vegetable stock, lemon peel, lemon juice, butter, onions, arborio rice, olive oil, chicken breasts, cherry tomatoes, parmesan cheese, chives

Taken from recipes-plus.com/api/v2.0/recipes/23056 (may not work)