Lemon Chicken With Saffron Risotto Recipe

• grated zest and juice of 1 lemon small handful of fresh parsley sprigs
• 25 gm blanched almonds
• 1 Tbsp. dry thyme
• 1 clv garlic peeled and minced
• 90 ml extra virgin olive oil
• 1 x salt end freshly grnd black pepper
• 4 x chicken breast fillets with skin
• 50 gm butter
• 225 gm onion peeled and finely minced small healthy pinch of saffron strands
• 225 gm arborto (risotto) rice
• 125 ml white wine
• 450 ml warm chicken stock
• 50 gm parmesan cheese freshly grated thyme sprigs to garnish

Directions