Sweet honey chicken with risotto rice

Ingredients

Instructions

1. In a big bowl mix the chicken breasts and the marinade ingredients together. Leave for about half an hour.
2. Prepare the risotto rice. Melt the butter in a saucepan and add the garlic and peppers. Cook for about
   2 minutes, taking care not to burn the butter. Add the rice and cook for
   1 minute, allowing the liquid to be absorbed by the rice.
3. Add the water and stock, stir well and bring to the boil. Once boiling, turn down the heat and simmer for
   10 minutes. Stir continuously.
4. After
   10 minutes, add the mushrooms, spring onions and courgette. Cook for a further
   5 minutes. Stir occasionally and add more water necessary.
5. While the risotto is cooking, heat a little oil in a frying pan. Remove the chicken from the marinade and cook on a high heat for
   2 minutes each side.
6. Add the rest of the marinade and turn down the heat. Cook, with a lid on, for a further
   4-6 minutes, depending on the thickness of the chicken.
7. Test that the chicken is cooked all the way through by cutting through the middle of one. If cooked, take the chicken out and cut into slices. If the sauce has not thickened, simmer gently for a few minutes.
8. Serve the chicken on top of the risotto rice and spoon over the sauce.

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