Chicken Parsnip Risotto

Place the diced chicken in a bowl with half the balsamic vinegar (save the rest for step 6)

Add 1-2 tbsp olive oil and season generously with salt and pepper

Mix well and leave to marinate until step 4

Peel and chop the parsnip(s) into small bite-size pieces, discarding the root end(s)

Slice the leek(s) across into thin coins

Set the coins in a sieve and rinse under cold water to remove any grit

Boil a kettle

Peel and finely chop the shallots

Strip the rosemary leaves from the stalks

Finely chop the leaves and discard the stalks

Place a large, wide-based pan over a medium-high heat

Once hot, add the chicken to the dry pan and cook for 2-3 min or until starting to brown

Meanwhile, peel and chop (or grate) the garlic

Set the chicken aside on a plate for later and add 1-2 tbsp olive oil and a knob of butter to the pan

Once hot, add the parsnips and cook for 3-4 min or until lightly caramelised, stirring occasionally

Meanwhile, dissolve the stock cube(s) in 850ml (1.7L) boiled water

Add the rice, shallots, garlic, leek and rosemary to the pan and stir for 2 min

Add 200ml (400ml) stock and the remaining balsamic vinegar

Reduce the heat to medium and stir until nearly all the stock is absorbed

Continue to add the stock a quarter at a time, stirring continuously for 15-20 min or until all the stock is absorbed and the rice is tender

Tip: Stirring releases the starch from the rice and makes it creamy

Return the chicken to the pot and cook for 3-4 min or until cooked through