Watercress Risotto with Chicken

For the pesto

• Sort the watercress and rocket, then wash and spin dry. Peel and chop the garlic.
• Roughly chop the watercress and rocket and puree with the garlic, lemon juice and olive oil.
• Season to taste with salt and pepper. Cover and chill.

For the risotto

• Peel and finely chop the onion. Heat the olive oil and 1 tsp butter in a pan and sweat the onion until translucent.
• Then add the risotto rice and stir until it looks translucent.
• Add half of the wine and cook until it has completely evaporated.
• Repeat the process with the rest of the wine, then add enough stock just to cover the rice and add the bay leaf and lemon peel.
• Cook, stirring, until the liquid has almost all been absorbed, then add more stock.
• Continue in this way, stirring and adding more stock when the last addition has been absorbed, until all the stock has been used up and the rice is cooked (it should still retain a little bite; it will take 20-25 minutes).
• Cut the chicken into pieces, season with salt and fry on all sides in 1 tsp butter.
• Remove the lemon peel and bay leaf from the risotto and stir in the Parmesan and the rest of the butter.
• Finally stir in the pesto and the cooked chicken and season to taste with salt and pepper.