Lemon Chicken And Spinach Risotto

• chicken breasts - cut up into small pieces
• a bag of frozen freeflow spinach - about 350g
• 1 onion - chopped up
• 2 cloves of garlic - minced
• 420g can of condensed creamy chicken soup
• 2 lemons - grated rind and juice
• 2 cups arborio rice
• 4 cups of water or chicken stock

1. Heat a little oil in a large pot and fry onion and garlic.
2. Add the chicken and brown.
3. Add rice and toss for a few minutes.
4. Mix water, lemon juice, rind and soup together.
5. Add slowly to the rice mixture and keep stirring to make sure it doesn't stick on the bottom of the pot.
6. When it is all almost absorbed, add the spinach and stir until it is heated through.
7. Adjust the seasoning.

chicken breasts, onion, garlic, chicken soup, lemons, arborio rice, water

Taken from www.epicurious.com/recipes/member/views/lemon-chicken-and-spinach-risotto-51556061 (may not work)